| 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 <gretl_collins@AGCS.CAS.PSU.EDU>
Date: Fri, 10 Jan 1997 10:25:48 -0500
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