Recipe - Italian Lentil Soup

1 cup Lentils soaked 8 hours
1 cup Frozen corn
16 ounce Cans tomato sauce
1 small White onion
8 Kalamata (Greek) olives,
halved and pitted,optional
2 tablespoon Olive oil
1 qt Water
1 cup Sliced mushrooms
6 ounce Cheese tortellini
2 Garlic cloves

Cook tortellini and drain. Heat 2 tbs. olive oil in skillet or wok (med.
sized). dump in onion, mushroom and garlic all at once and stir fry until
mushroom and onion are tender. Put beans in large saucepan with water and
tomato sauce. Bring to boil and add corn, olives, and mushroom mixture.
Simmer 1 hour or until thickened and lentils are done, stirring often. Add
tortellini, simmer 5 minutes, and then serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini