Recipe - Lentil And Spaghetti Soup With Tomatoes And Garlic

One half pound Dried lentils (1 One fourth cups),
rinsed and picked over
1 lg Onion, minced
1 lg Carrot, cut into small dice
2 md Celery stalks, cut into
small dice
1 lg Garlic clove, minced
1 One half cup Canned tomatoes in puree,
chopped coarse
6 tablespoon Olive oil
4 ounce Spaghetti, broken into
2inch lengths
Salt and ground black pepper

(from Cook's Magazine, March, 1990)

To Cook: Bring first 6 ingredients plus One fourth cup olive oil and 2 quarts
water to a boil in a soup kettle. Cover and simmer until lentils are just
tender, about 1 hour. Add spaghetti and 1 Tabsp salt; partially cover and
simmer until spaghetti is just tender, about 12 minutes. Season with 1/4
teasp pepper and additional salt to taste. Can be cooled, covered, and
refrigerated up to 2 days.

To Serve: Warm soup over low heat. Ladle soup into warm soup bowls. Drizzle
each bowl of soup ith 1 teasp olive oil and serve immediately.

Makes 6 servings.

Posted to FOODWINE Digest 09 Jan 97

From: Gretl Collins gretl_collins@AGCS.CAS.PSU.EDU

Date: Fri, 10 Jan 1997 10:25:48 0500