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Lentil Soup

Lentil Soup
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Yield: Makes 6 servings.

  • 1/2 pound lentils
  • 1-1/2 quarts water
  • 2 or 3 stalks celery and leaves, chopped fine
  • 2 small carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 generous tablespoon oil
  • 3 fresh ripe tomatoes, or 1/2 cup canned tomatoes
  • 1 bay leaf
  • salt and pepper, to taste
  • chopped parsley (sprinkle)
  • 1 pound shell or elbow pasta

Combine all ingredients except pasta in a heavy saucepan and cook until mixture comes to a boil. Let simmer for 30 minutes or longer, if desired. (Oil in recipe accelerates cooking time.) Cook pasta according to package directions, then add to lentil soup. Cook 5 minutes longer.

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