Ann's Lentil Soup

• 3 cups lentils, picked over and rinsed (any color)
• 28 ounces can crushed tomatoes
• 16 ounces tomato sauce
• 1 -2 teaspoon minced garlic
• 14 cup pesto sauce
• 10 ounces frozen spinach (defrosted and squeezed out)
• 12 cup chopped fresh parsley
• 12 cup sliced carrot
• 12 cup diced onion
• 1 cup diced celery
• 18 cup red wine vinegar
• 1 tablespoon dried Italian spices
• salt and pepper
• hot cooked pasta (little shells or elbows)

1. Just put everything into a 6-8 qt stockpot, add water to about two inches from the rim and simmer.
2. I ended up simmering mine for about 1 hour.
3. I cooked some small shells for those who wanted a little heartier soup.
4. I served some extra pesto sauce and some grated Parmesan for those who wanted it.
5. Any type of tomatoes will do; diced, crushed, sauce, pizza sauce, marinara in a pinch.
6. Just use what you've got!

lentils, tomatoes, tomato sauce, garlic, pesto sauce, frozen spinach, parsley, carrot, onion, celery, red wine vinegar, italian spices, salt, pasta

Taken from www.food.com/recipe/anns-lentil-soup-223002 (may not work)