Ingredients
- 8 kalamata
- 2 garlic (cloves)
- 1 lentils soaked
- 1 onion (white)
- 950 ml water
- 450 ml cans tomato sauce
- 150 gr corn (frozen)
- 90 gr cheese tortellini
- 85 gr mushrooms (sliced)
- 30 ml olive oil
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.