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Lentil Soup

by

Yield: Serves 6.

A hearty, versatile soup that lends itself to countless variations.

Ingredients:

  • 1/2 pound lentils, picked over and rinsed
  • 1-1/2 quarts water
  • 2 to 3 stalks celery and leaves, finely chopped
  • 2 small carrots, finely chopped
  • Chopped parsley (a sprinkle)
  • 1 onion, chopped
  • 1 garlic clove, chopped Salt and pepper to taste
  • 1 tablespoon oil
  • 3 ripe tomatoes, or 1/2 cup canned
  • Bay leaf
  • 1 pound small shells, or 1 pound elbow or ditalini macaroni

Instructions:

Cook all but last ingredient in heavy saucepan until mixture comes to a boil. Let simmer for half an hour or longer, adding more water if needed. (Oil in recipe accelerates cooking time.) Cook pasta according to package directions, drain, add to lentil soup, and cook for 5 minutes more
Updated Thursday, November 8th, 2007
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