Peasant Soup
 
This recipe makes 6 servings If you like, substitute 1 tbsp (15 mL) chopped fresh mint or dill for the dried mint; add with the parsley.
Ingredients
  • 2 tbsp (30 mL) vegetable oil
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) dried mint
  • ¼ tsp (1 mL) turmeric
  • 1 can (28 oz/796 mL) tomatoes
  • ⅓ cup (75 mL) dried green lentils, rinsed and drained
  • 1 tbsp (15 mL) tomato paste
  • ½ cup (125 mL) mini shell pasta
  • 1 can (19 oz/540 mL) bean medley, drained and rinsed
  • 2 tbsp (30 mL) chopped fresh parsley
Instructions
  1. In large saucepan or Dutch oven, heat oil over medium heat; fry celery, carrots, onion, garlic, salt, mint and turmeric, stirring occasionally, until softened, about 6 minutes.
  2. Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 4-1/2 cups (1.125 L) water. Bring to boil; reduce heat and simmer, covered, until lentils are tender, about 25 minutes.
  3. Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes.
  4. Drain and add to soup along with beans and parsley; simmer for 5 minutes.
  5. Source : Canadian Living Magazine: November 2010
Recipe by Grant Family Reunion at https://grantreunion.ca/2013/01/31/peasant-soup/