Lentil Soup With Veggies And Pasta

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 cup of lentils, rinsed

1 cup of spaghetti or fettuccine broken into small pieces (or use small pastina)

1 carrot, diced

1/2 cup onion, chopped

1 garlic clove, minced

1 celery stalk, diced

3 teaspoons fresh parsley, chopped (you can substitute about 1 teaspoon dried herbs if you don't have fresh. I used Italian seasonings)

1/2 cup tomato sauce

1, 10.5 ounce can cream of mushroom or cream of celery soup

3 tablespoons olive oil

Salt & pepper to taste

Red pepper flakes to taste

1/4 cup grated Romano cheese for garnish

1-2 bacon strips, cooked and crumbled into small pieces (or about 1/4 cup cooked pancetta)

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