Ingredients
- 1 large onion
- non stick cooking spray
- 4 cups veggie stock
- 1 cup water
- 1/2 cup dried lentils
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/2 teaspoon dried coriander
- 1 package frozen spinach, thawed
- 1 cup canned crushed tomatoes
- 1/2 cup acini de pepe or orzo
- salt and pepper
Directions
Saute the onion in a pot until soft but not brown.
Add the water and the stock and bring to a boil. Add the
lentils, sage, oregano and coriander. Cover and simmer
until the lentils are almost tender, about 20 minutes.
Add
the tomatoes and bring back to a boil. At the pasta and
the spinach. Heat for 10 minutes. Add salt and pepper to
taste.
This is a wonderful filling meal for a hot night.
Serves: 4