Italian Lentil Soup

1 c Lentils soaked 8 hours

1 c Frozen corn

16 oz Cans tomato sauce

1 sm White onion

8 Kalamata (Greek) olives,

-halved and pitted,optional 2 tb Olive oil

1 qt Water

1 c Sliced mushrooms

6 oz 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.