Ingredients
- 1 Tbsp. olive oil
- 2 carrots, diced
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 (14.5 oz.) can whole tomatoes in puree
- 1 (14.5 oz.) can vegetable broth
- ¾ cups lentils, rinsed
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. thyme
- 6 cups water
- 1 bunch Swiss chard, trimmed and coarsely chopped
- ¾ cup elbow macaroni
- 1 cup chopped fresh basil
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Instructions
- In large, heavy-bottomed pot, heat oil over medium heat. Cook carrots, onion, and garlic until tender (10 minutes).
- Add tomatoes with their liquid, broth, lentils, salt, pepper, thyme, and water. Bring to a boil, stirring to break up tomatoes with side of spoon. Reduce heat to low, cover, and simmer until lentils are tender (30-35 minutes).
- Stir in Swiss chard and macaroni and return to a simmer. Cook until macaroni is tender (10 minutes). Stir in basil and serve.