Lentil Veggie Pasta
3 cups vegetable broth
1/3 cup onion, diced
1 clove garlic, minced
2/3 cup julienne carrots
1 1/3 cup zucchini, sliced lengthwise and then into 1/4 slices
1/3 cup lentils
1-14oz can diced tomatoes (or petite diced), well drained
1 teaspoon dried basil (or fresh)
1 teaspoon dried parsley (or fresh)
1/2 teaspoon dried oregano (or fresh)
1/4 teaspoon fresh ground pepper
8-12 oz pasta (bowtie, penne, mostachioli, twists, macaroni - bigger pasta is better)
Bring the broth to a boil. Add onion, garlic, and carrots. Reduce heat and simmer 5 minutes. Add zucchini, lentils, and tomatoes. Return to boil and reduce to simmer. Add herbs and pepper. Simmer, uncovered, 40 minutes. Meanwhile, cook pasta according to package directions. Serve sauce over pasta with warm garlic toast.
SO HOW'D IT GO?
The recipe as it is, was a little too bland for me. But if you just keep adding the suggested spices until it is to your liking....it's pretty yummy! I like to also through in some flour or cornstarch at the end to thicken it up all little. It is definitely one of those healthy meals that leaves you feeling really good afterwards :) I love this meal though and make it all the time!
Although tasty, this recipe turned out to be vegetable soup. 3 C stock turns it into soup. I think there must have been a typo here. Maybe it was to read 1/3C instead.