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Red Lentil Soup January 27, 2012

Red Lentil Soup

3/4 cup chopped onions
2 tsp minced garlic
4 cups vegetable stock
1 1/2 cups chopped peeled sweet potatoes
1 cup chopped red bell peppers
1/2 cup chopped carrots
1/2 red lentils
1 tsp dried basil
4 oz al dente cooked bowtie pasta

1. In a nonstick saucepan sprayed with vegetable spray, cook onions and garlic over medium heat for 5 minutes or until golden. Add stock, sweet potatoes, red peppers, carrots, red lentils and basil; bring to a boil. Reduce heat to low; cook covered, for 15 minutes or until lentils and vegetables are tender.

2. In a food processor or blender, puree soup in batches. Return to saucepan over medium-high heat; bring to a boil. Add pasta; reduce heat to simmer. Cook for 5 minutes or until pasta are tender.

Makes 4 servings

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