1 T olive oil
1/2 onion, chopped
1 1/2 cups vegetable juice (I used low-sodium V8)
4 cups chicken stock
Salt & pepper to taste
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 bag frozen mixed veggies, or any you prefer
1/2 cup split red lentils, uncooked
1/2 cup ditalini pasta, uncooked
In a large pot, heat the olive oil over medium heat. Add the onion and saute until translucent. Then add the vegetable juice, stock, garlic powder, oregano, and salt & pepper to taste. Bring to a boil, stirring occasionally, about 10 minutes. (If you are in a hurry, place the lid on the pot and it will come to a boil much faster).
Cook's note: split lentils cook much faster than regular lentils. If using regular lentils, cook them in a separate pot ahead of time (according to package directions) and add them as directed above.
|After you add the lentils and pasta. As they cook, they absorb some of the liquid and expand.|
|Ready to eat!|
|So yummy!!! The V8 gives it such a depth of flavor!|