| 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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