2 TBL Olive Oil
2 Cloves garlic, minced
1 small onion, diced
1 large carrot, diced
2 celery stalks, diced
pinch of crush red pepper
1 small can tomato sauce
1 C brown lentils, rinsed
4-5 Cups Vegetable broth
Splash of Red wine, or balsamic vinegar
Fresh Thyme
Fresh Basil
Salt/Pepper
Small shape of pasta
Saute the garlic, vegetables and red pepper in the oil for 5-7 minutes. Add tomato sauce, lentils, vegetable broth, thyme and red wine. Simmer for half hour, or until lentils are cooked through. In the meantime, cook the pasta al dente. Once the soup is done, add the basil, salt and pepper.
To serve, portion a few TBL of pasta into each bowl. Ladle soup over the pasta and mix. Garnish with a splash of extra virgin olive oil and some more basil.
