Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lentils (washed) |
| 1 \N | Large onion |
| 3 \N | Cloves garlic |
| 4 ounces | Mushrooms, sliced |
| 2 \N | Ribs of celery, sliced diag. |
| 2 \N | Carrots, grated |
| 2 teaspoons | Oregano or thyme |
| 1 \N | Salt to taste |
| 1 \N | Pepper to taste |
| ½ pounds | Small pasta shells, cooked |
Place all ingredients except pasta in a large pot. Cover with cold water to the depth of the 2nd knuckle of your index finger. Cover pot and simmer over low heat until the lentils are tender (about one hour). Taste and correct seasoning. Stir in cooked, drained pasta, and garnish with parsley.