| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Soups and s, Beans | 1 | Servings | |
INGREDIENTS
| 8 | oz | Dried lentils |
| 3 | c | Water |
| 1 | Yellow onion, finely chopped | |
| 1 | Carrot, finely chopped | |
| 1 | Celery stalk, finely chopped | |
| 3 | tb | Olive oil |
| 1/2 | ts | Black pepper |
| 2 | Cloves garlic | |
| 1 | cn | Tomato sauce, (8 oz) |
| Salt, to taste | ||
| 1/2 | lb | Linguine |
| 2 | c | Cooking water, reserved |
| Freshly grated Parmesan cheese | ||
| 1 1/2 | to | 2 c of the reserved water. Dilute the lentil soup until it is |
INSTRUCTIONS
Carefully wash lentils and remove any stones or debris. Put in large pot and add approximately 3 c of water (The water must completely cover the lentils and come up up to 1² above the lentils in the pot.) Begin cooking over medium heat. Add onion, carrot and celery to the cooking lentils. Add olive oil and pepper. Allow soup to come to a boil, then lower heat and continue cooking at a slow simmer. Peel garlic cloves, slightly crush, and add to soup. Simmer soup for 1 hour or until lentils are very tender and much of water has been absorbed. Add tomato sauce and 1 c water. Bring to a boil, then lower heat and simmer for 1/2 hour more. Add salt to taste. Take 1/2 lb linguine and break into four sections, so noodles are approximately 2² long when you are done. Cook in boiling salted water. When noodles are done, remove 2 c of the cooking water and reserve. Remove garlic pieces from lentil soup base. Add drained, cooked noodles and desired consistency. Serve with freshly grated Parmesan cheese sprinkled on top. Recipe by: Yankee Magazine Posted to EAT-L Digest 20 Jan 97 by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Jan 21, 1997.
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