Marguerite DiMinos' Lentil Soup

From Yankee Magazine

Meatless Recipes | Soups, Stews, Chowders Recipes | Vegetables Recipes

Yield: Serves 6

• ½ pound lentils
• 1½ quarts of water
• 2 or 3 stalks of celery and leaves, chopped fine
• 2 small carrots, chopped fine
• Chopped parsley (sprinkle)
• 1 whole onion , chopped
• 1 clove garlic, chopped
• Salt and pepper to taste
• 1 large tablespoon oil
• 3 fresh ripe tomatoes or ½ cup canned tomatoes
• Bay leaf

Cook all ingredients in heavy saucepan till mixture comes to a boil. Let simmer for ½ hour or longer if desired. Oil in recipe accelerates cooking time.

Cook 1 pound small shells or 1 pound elbows or ditalini macaroni according to package. Strain . Add to lentil soup. Cook for 5 minutes more.

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