2 Tbsp. vegetable oil
3 stalks celery, diced
2 carrots, diced
1 onion, diced
3 cloves garlic, minced
1/2 tsp. dried dill
1/4 tsp. turmeric
1 28oz. can diced tomatoes
1/3 cup dried green lentils, rinsed and drained
1/2 large sweet potato, peeled and diced
1 Tbsp. tomato paste
1/2 cup macaroni pasta
2 cups vegetable broth
2 and 1/2 cups water
1 19oz. can bean medley, drained and rinsed
2 Tbsp. chopped fresh parsley
In a large soup pot, heat oil over medium heat. Fry celery, carrots, onion, garlic, salt, dill, and turmeric, until softened, about 6 minutes; stir occasionally.
Stirn in tomatoes, lentils, sweet potatoes, tomato paste, vegetable broth, and water. Bring to a boil; then reduce heat and simmer, covered. Cook until lentils are tender, about 25-30 minutes.
Meanwhile, in a large pot of boiling water, cook pasta until al dente. Drain and add to soup along with the beans and parsley. Simmer for 5 minutes. Serve with fresh, crusty bread.
*Recipe adapted from Canadian Living: The Vegetarian Collection cookbook. By Allison Kent and the Canadian Living Test Kitchen. Published Sept. 14 2010 by Transcontinental.