| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lentils (washed) |
| 1 |
|
Large onion |
| 3 |
|
Cloves garlic |
| 4 |
oz |
Mushrooms, sliced |
| 2 |
|
Ribs of celery, sliced diag. |
| 2 |
|
Carrots, grated |
| 2 |
ts |
Oregano or thyme |
| 1 |
|
Salt to taste |
| 1 |
|
Pepper to taste |
| 1/2 |
lb |
Small pasta shells, cooked |
INSTRUCTIONS
Place all ingredients except pasta in a large pot. Cover with cold
water to the depth of the 2nd knuckle of your index finger. Cover
pot and simmer over low heat until the lentils are tender (about one
hour). Taste and correct seasoning. Stir in cooked, drained pasta,
and garnish with parsley.
~ by Kathy Pitts
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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