If you like, substitute 1 tbsp (15 mL) chopped fresh mint or dill for the dried mint; add with the parsley.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2010
MethodIn 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.
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.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes.
Drain and add to soup along with beans and parsley; simmer for 5 minutes.
Nutritional facts Per serving: about
- Sodium 748 mg
- Protein 12 g
- Calories 250.0
- Total fat 6 g
- Potassium 951 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 39 g
- Iron 22.0
- Folate 42.0
- Calcium 7.0
- Vitamin A 47.0
- Vitamin C 38.0