| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried lentils, 1 1/4 cups |
|
|
rinsed and picked over |
| 1 |
|
Onion, minced |
| 1 |
|
Carrot, cut into small dice |
| 2 |
|
Celery stalks, cut into |
|
|
small dice |
| 1 |
|
Garlic clove, minced |
| 1 1/2 |
c |
Canned tomatoes in puree |
|
|
chopped coarse |
| 6 |
T |
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 <gretl_collins@AGCS.CAS.PSU.EDU> Date: Fri,
10 Jan 1997 10:25:48 -0500
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”