Rustic Tomato Lentil Soup

As much garlic as you can stand, minced
1 medium onion, diced
3 medium carrots, diced
2 T. olive oil
2 stalks celery, chopped
6 c. vegetable stock
1 28-oz. can diced tomatoes, including juice or 5-8 diced fresh tomatoes plus 1/4 c. water
2 c. cooked or canned lentils
Pepper (to taste)
Cayenne pepper (to taste)
1 c. dry pasta (any short kind)

In a large soup pot, saute garlic, onion, and carrots in oil on medium-high heat until the onions are translucent. Add the celery, stock, tomatoes, lentils, pepper, and cayenne and bring to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender. Add pasta and simmer for 10 more minutes before serving.

Serves 4-6.

From How It All Vegan!, p. 53.