Lentil and spaghetti soup with tomatoes and garlic
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried lentils (1 1/4 cups), rinsed and picked over |
| 1 | large | Onion, minced |
| 1 | large | Carrot, cut into small dice |
| 2 | mediums | Celery stalks, cut into small dice |
| 1 | large | Garlic clove, minced |
| 1½ | cup | Canned tomatoes in puree, chopped coarse |
| 6 | tablespoons | Olive oil |
| 4 | ounces | Spaghetti, broken into 2-inch lengths |
| Salt and ground black pepper | ||
Directions
(from Cook's Magazine, March, 1990) To Cook: Bring first 6 ingredients plus ¼ cup olive oil and 2 quarts water to a boil in a soup kettle. Cover and simmer until lentils are just tender, about 1 hour. Add spaghetti and 1 Tabsp salt; partially cover and simmer until spaghetti is just tender, about 12 minutes. Season with ¼ teasp pepper and additional salt to taste. Can be cooled, covered, and refrigerated up to 2 days.
To Serve: Warm soup over low heat. Ladle soup into warm soup bowls. Drizzle each bowl of soup ith 1 teasp olive oil and serve immediately.
Makes 6 servings.
Posted to FOODWINE Digest 09 Jan 97 From: Gretl Collins <gretl_collins@...> Date: Fri, 10 Jan 1997 10:25:48 -0500