1 med. onion, chopped
1 garlic clove, minced
1 tbsp. oil
1 med. carrot, peeled and sliced
1 stalk celery, sliced
1/4 lb. (about 2/3 c.) lentils
1/2 of 10 oz. pkg. frozen chopped spinach
4 c. water
4 tsp. vegetable, chicken or beef bouillon granules
1 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
Few dashes bottled hot pepper sauce
1 (8 oz.) can tomatoes
1/2 c. uncooked pasta (such as bows, elbow or wagon wheels)

In a large saucepan or Dutch oven over medium high eat, cook onion and garlic in hot oil about 5 minutes or until tender, stirring frequently. Add carrot, celery, lentils, spinach, water, bouillon granules, oregano, thyme and hot pepper sauce. Bring to boiling. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and pasta; simmer 10 to 15 minutes longer or until pasta is tender. Makes 4 servings.