Lentil Soup


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.


Makes 6 servings.

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