Lentil & Macaroni Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lentils, dried
1/4 cup: Olive oil,
1/2 cup: Celery, diced
1/2 cup: Onions, chopped
1 cup: Tomatoes, crushed
2 cup: Macaroni or other pasta brok,
Salt & freshly ground pepper,
Directions:
Fat grams per serving: Approx. Cook Time: 100 Wash the
lentils thoroughly. Place them in a large saucepan with cold water to
cover and cook over medium heat for about 1-1/2 hours, until tender.
In a seperate saucepan, heat the oil. Add the celery and onions and
saute until golden brown. Add the tomatoes and simmer for 10
minutes. Add to the lentils. Bring 2 Qts. of salted water to a boil
in a kettle. Add the macaroni and cook for 10 minutes. Drain. Add the
macaroni to the lentils, season with salt and pepper and simmer
slowly until the pasta is tender. Serve accompanied by a tossed green
salad and a favorite cheese. SOURCE: N.Y. Times Cookbook
Source from luhu.jp
lentils thoroughly. Place them in a large saucepan with cold water to
cover and cook over medium heat for about 1-1/2 hours, until tender.
In a seperate saucepan, heat the oil. Add the celery and onions and
saute until golden brown. Add the tomatoes and simmer for 10
minutes. Add to the lentils. Bring 2 Qts. of salted water to a boil
in a kettle. Add the macaroni and cook for 10 minutes. Drain. Add the
macaroni to the lentils, season with salt and pepper and simmer
slowly until the pasta is tender. Serve accompanied by a tossed green
salad and a favorite cheese. SOURCE: N.Y. Times Cookbook
Source from luhu.jp