Lentil soup Pasta (Thanks to our dear friend Ruth McDonough)

-Garlic (tons)
-Box of fresh spinach
-Chopped carrots (optional)
-2 cans of lentil soup (check labels to be sure it’s vegan)
-1 box either gluten free or whole grain medium shells
-Salt to taste

Directions: Sauté garlic, spinach and carrots in the oil. When spinach wilts, add the 2 cans of soup.  Add to cooked pasta shells. Voila!! Optional to add Nutritional yeast as a substitute.
So easy, quick to prepare (terrific for families), hearty, and savory.




Posted on August 12, 2012, in Plant-Based Health & Fitness. Bookmark the permalink. Leave a comment.

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