| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups, Pork |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lentils, dried |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Celery, diced |
| 1/2 |
c |
Onions, chopped |
| 1 |
c |
Tomatoes, crushed |
| 2 |
c |
Macaroni or other pasta brok |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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