1 med. onion, chopped
1 clove garlic, minced
1 tbsp. oil
1 med. carrot, peeled and sliced
1/4 lb. lentils (2/3 c.)
1/2 of a 10 oz. pkg. frozen chopped spinach
4 c. water
4 tsp. chicken or beef bouillon (granulated)
1 tsp. dried oregano
1 tsp. dried thyme
2 dashes hot pepper sauce
1 (8 oz.) can tomatoes
1/2 box uncooked elbows

In large saucepan over medium high heat, cook onion and garlic in hot oil, about 5 minutes or until tender, stirring frequently. Add carrots, celery, lentils, spinach, water, bouillon granules, oregano, thyme and hot pepper sauce. Bring to a boil; reduce heat; cover and simmer 15 minutes. Stir in tomatoes and pasta, simmer 10 to 15 minutes longer, or until pasta is tender.