Print
Email
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.
More Recipes:
.png)
