1. In a Dutch oven, heat the oil over medium heat. 2. Cook the garlic, stirring, 2 minutes or until soft but not brown. 3. Add the carrots, celery and onion. 4. Cook, stirring, 3 minutes. 5. Stir in the stock, tomatoes with their juices, and lentils. 6. Bring to a boil over high heat. 7. Reduce the heat to medium; simmer, covered, for 20 minutes, stirring occasionally. 8. Add the pasta; simmer 15 to 20 minutes or until the pasta and lentils are tender. 9. Stir in the zucchini and parsley; simmer 2 minutes or until the zucchini is tender. 10. Season with salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
