"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lentils with Pasta, by Lorraine, is from Mother's Day Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 onion 1 package of lentils 2 celery sticks carrots 2 garlic cloves chicken bullion 6 to 8 c. water Salt, to taste Pepper, to taste
Wash lentils in strainer. Saute onions in olive oil, add carrots and celery. Add in lentils and 6 to 8 cups of water. Add 1 bullion for every 2 cups of water. Add garlic cloves, salt and pepper. Let simmer for 45 minutes and mix with elbow pasta.
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