I needed to make a quick meal and had been remembering a wonderful minestrone that I had whipped up once, so I decided to try that again. Except I couldn't exactly remember how I had made it, so what I ended up with was different, but equally as wonderful.I call this a "soup/casserole" since it could really be either. When it was first done cooking it still had a soup consistency, but as it sat, the noodles soaked up most of the remaining liquid and it became a casserole. Either way was very good.
- 3 cloves garlic minced (I used the garlic I grew this year)
- 1/2 medium onion, chopped or diced
- 3 TBS olive oil
- 1 pint tomato sauce (I used the sauce I canned this fall - YUM!)
- 3 TBS ground Italian seasoning (basil, oregano, thyme, and rosemary mix)
- 1 TSP sea salt
- 2 cups reconstituted lentils (about 1 cup dried - I used two lentils: French and brown)
- 2 stalks celery, diced
- 3 medium carrots, sliced (you can leave the skins on)
- 2 handfuls of uncooked pasta (your choice - used egg noodles)
Heat the olive oil on medium in a soup pan while you mince the garlic and chop/dice the onion. Saute the garlic and onions in the olive oil while you dice the celery. Saute the celery while you slice the carrots. If you like your carrots firm, hold off placing them in the pot until later.
Dump the tomato sauce into the pot. Add a pint of water and mix in the Italian seasoning. Rinse the lentils and add to pot. Simmer for ten minutes. Add the pasta (and carrots if you didn't do that earlier) and simmer until the pasta is cooked. You may need to add extra water during this process (but make sure that the liquids remain bubbly hot or the pasta will cook pasty - Yuck!)Salt to taste.
This was quick and easy to make. I really liked this and so did my husband (who isn't a big shelled bean fan). It will make great leftovers for lunch tomorrow as well :)
