Peasant Soup

• 2 tablespoons vegetable oil
• 3 celery ribs, diced
• 2 carrots, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 12 teaspoon salt
• 12 teaspoon dried mint
• 14 teaspoon ground turmeric
• 1 (28 ounce) can whole tomatoes
• 13 cup dry green lentils
• 1 tablespoon tomato paste
• 12 cup shell pasta
• 1 (16 ounce) can bean medley, drained and rinsed
• 2 tablespoons fresh parsley, chopped

1. In a large Dutch Oven, heat oil over medium heat; cook celery, carrots, onion, garlic, salt, mint and tumeric, stiring occasionally, until softened, about 6 minutes.
2. Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 4 1/2 cups of water.
3. Bring to a boil; reduce heat, cover and simmer until lentils are tender, about 25 minutes.
4. Meanwhile, in large pot of boiling salted water, cover and cook pasta until al dente, about 8 minutes.
5. Drain and add to soup along with beans and parsley; cook 5 minutes.

vegetable oil, celery, carrots, onion, garlic, salt, mint, ground turmeric, tomatoes, green lentils, tomato paste, shell pasta, bean medley, fresh parsley

Taken from www.food.com/recipe/peasant-soup-435868 (may not work)