Food on Friday

For today's selection, I present to you a vegetarian option! (well, except the chicken broth, haha- but you could always use vegetable broth....)

Taken from this cookbook, a new favorite of mine! This soup has some really neat flavors from the ginger and sundried tomatoes, and the lentils are a very filling and satisfying "meat" for the soup. Hope you like it! (It is also excellent as leftovers for lunch the next day!)

Noodle and Lentil Soup

1/2 stick butter
2 cloves of garlic, minced
2-inch piece of ginger root, peeled and minced
1/2 tsp dried sage
1 cup lentils, rinsed
1/2 cup chopped sun-dried tomatoes
4 cups chicken broth
2 cups water
8 oz of pasta (I used penne, but you could use rotini, etc.)
2 cups chopped spinach
salt and pepper, to taste

1. Melt butter over medium heat in a soup pot. Add garlic and ginger; cook 1 minute. Add sage, lentils, tomatoes, broth, and water. Bring to a boil over high heat, and then cover and reduce heat to medium. Simmer until lentils begin to soften, about 20 minutes. (Stir every now and then to make sure the lentils aren't sticking)
2. Turn heat up to high. Once the soup is boiling, add the pasta and boil until tender. Add spinach, and cook a few more minutes before serving.

(PS. Banana spent the night at the overnight vet, and she is back at our vet this morning for more bloodwork and fluids. We are praying that maybe her levels are back to normal and she won't have to stay over the weekend.... thanks for all your responses yesterday- you made me feel much better (less guilty)!!!)