Vegetable Noodle Soup

• 12 cup red lentils or 12 cup yellow lentils
• 1 cup pasta noodles
• 1 (11 ounce) can cream of mushroom soup
• 14 cup tomato puree
• 12 cup chopped carrot
• 12 cup chopped mushroom
• 12 chopped tomato
• 4 sprigs parsley
• 4 sprigs dill
• 2 teaspoons parmesan cheese

1. Rinse the lentils.
2. In a 3 quart pot, boil lentils in 4 cups water.
3. Reduce heat and let them simmer for 15 minutes.
4. Add the noodles and cook, on medium-high heat for about 5 minutes, until little soft.
5. Add the Cream of Mushroom soup, mushrooms, and carrots (or any other vegetables).
6. Keep stirring, making sure it does not boil over.
7. Stir in the tomato puree.
8. Add more water if needed.
9. Reduce the heat, maintaining gentle boil for about 5 minutes until the vegetables are soft.
10. Turn off the heat.
11. Stir in chopped tomato, parsley and dill.
12. Garnish with cheese, if desired, and serve hot.
13. Healthy Alternative: May also stir in 2 tablespoons of Textured Vegetable Protein (TVP).

red lentils, pasta noodles, cream of mushroom soup, tomato puree, carrot, mushroom, tomato, parsley, dill, parmesan cheese

Taken from www.food.com/recipe/vegetable-noodle-soup-52925 (may not work)