1 cup brown lentils (picked over and rinsed)*

4 cups reduced-sodium chicken or vegetable broth

1 cup water

½ cup small dry (uncooked) pasta

2 cloves minced garlic (about 2 teaspoons)

½ cup diced celery

1 cup diced carrots, fresh tomatoes, spinach, or any of your favorite vegetables

1 tablespoons lemon juice

1 ½ teaspoons dried mint

Black pepper to taste

1.  Place lentils, water, and broth in a 5-quart pot.  Bring to a boil, lower heat and simmer, partially covered, for 25 minutes.

2. Add pasta, garlic, vegetables, lemon juice, and mint. Simmer 10 minutes or until vegetables are tender.

3. Season with black pepper.

Makes approximately 5, 1 cup servings

*Any dried beans may contain small stones!

“Note: this soup is so named because it (or a variation of it) was a favorite with priests who had to prepare their own meals in the monasteries. Women and laymen were not permitted within the monastery walls, and so the priests did their own cooking. Another variation of this soup is to sauté one onion, coarsely chopped, in olive until lightly brown, then spoon it over each serving as a garnish.”