15 Minute Lentil Spaghetti
1 can vegan lentil soup
1/2 lb. angel hair spaghetti
1 to 3 cloves garlic, minced fine
extra virgin olive oil
kale, spinach or escarole
Put a pot of water on for the spaghetti. Swirl some oil into a saucepan and add the garlic. Saute over a low heat for about a minute or until it starts to release its aroma. Turn off the pan.
Wash and chop your greens-as many as you wish-I usually use about an equal amount as the soup if using kale, more if using spinach. Put the can of soup into the sauce pan, put the greens on top, and cover. If using kale, start it cooking over medium low heat now. If using spinach, wait until you're adding the pasta to the boiling water.
Cook the pasta, stir the sauce. Drain the pasta, pour the sauce over, mix up & enjoy!