Lentil and macaroni soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lentils, dried |
| ¼ | cup | Olive oil |
| ½ | cup | Celery, diced |
| ½ | cup | Onions, chopped |
| 1 | cup | Tomatoes, crushed |
| 2 | cups | Macaroni or other pasta brok |
| Salt & freshly ground pepper | ||
Directions
Fat grams per serving: Approx. Cook Time: 100 Wash the lentils thoroughly. Place them in a large saucepan with cold water to cover and cook over medium heat for about 1-½ hours, until tender. In a seperate saucepan, heat the oil. Add the celery and onions and saute until golden brown. Add the tomatoes and simmer for 10 minutes. Add to the lentils. Bring 2 Qts. of salted water to a boil in a kettle. Add the macaroni and cook for 10 minutes. Drain. Add the macaroni to the lentils, season with salt and pepper and simmer slowly until the pasta is tender.
Serve accompanied by a tossed green salad and a favorite cheese. SOURCE: N.Y. Times Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini