I am convinced there will still be a need for material to fill a filibuster or two. So without further ado....
Lentil Pasta Soup
4 crushed garlic cloves
2/3 cup brown lentils
1/3 cup small pasta shapes
1/4 cup chopped cilantro
Cover the lentils with water in a saucepan and bring to a boil. Boil for 3-4 minutes, then lower heat and cook until tender, 20-30 minutes. Drain the lentils, rinse, and drain again.
In a soup pot, saute the crushed garlic in olive oil. Add the pasta and cilantro, stir and cook another 3 minutes. Add the lentils and broth (I like 'Better Than Bullion' brand, vegetable flavor for this soup - make up an appropriate volume for the amount of lentils and pasta; the soup should be fairly thin), and season with pepper. Bring soup to a boil, then reduce heat and simmer for about 15 minutes. Adjust seasoning with salt or bullion if needed. Sprinkle bowls of soup with parmesan if desired; serve with a nice bread to soak up the broth.
I adapted this recipe from the book 'Pasta pasta pasta" edited by Jane Donovan. I like it better with cilantro than Italian parsley, I always use more garlic, and I tend to use the 'dump and pour' method for measuring things, so the volume of broth is adjusted to what looks good at the time. I also just cook the lentils myself, instead of using canned.
Hope you enjoy it!