"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lentil and Pasta Soup Recipe

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This recipe for Lentil and Pasta Soup, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Wednesday, June 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried lentils
1/4 c olive oil
4 stalks celery, diced
1 onion, diced
2 cloves garlic, diced
1 c crushed tomatoes
2 cups of elbow macaroni, or other small pasta
salt and pepper to taste

Directions:
Directions:
Wash the lentils thoroughly. Place them in a large saucepan with cold water to cover and cook over medium heat for about an hour until tender.
In a separate saucepan heat the oil. Add the celery, garlic and onion and saute' until golden, then add the tomatoes. Add to the lentil pot. Season with salt and pepper to taste.
Simmer for ten minutes. Add the macaroni and simmer slowly until the pasta is tender, adding more water if the soup is too thick. Adding a little dried oregano and/or basil at this point spikes up the flavor.
Serve with grated parmesan cheese to sprinkle on top.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
I will frequently add small balls of Italian sausage (hot or mild) during the last ten minutes of cooking to make this a full meal with a green salad.

 

 

 

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