Name: Lentil and Spaghetti Soup with Tomatoes And Garlic
Ingredients: 1/2 lb Dried lentils (1 1/4 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 1/2 c Canned tomatoes in puree, chopped coarse; 6 tb Olive oil; 4 oz Spaghetti, broken into 2-inch lengths; Salt and ground black pepper

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1/2	lb	Dried lentils (1 1/4 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 1/2	c	Canned tomatoes in puree, chopped coarse
6	tb	Olive oil
4	oz	Spaghetti, broken into 2-inch lengths
		Salt and ground black pepper

INSTRUCTIONS

(from Cook's Magazine, March, 1990)
To Cook: Bring first 6 ingredients plus 1/4 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 <[email protected]>
Date:    Fri, 10 Jan 1997 10:25:48 -0500

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