Lentil and spaghetti soup with tomatoes and garlic

1 Servings

Ingredients

Quantity Ingredient
½ pounds Dried lentils (1 1/4 cups), rinsed and picked over
1 large Onion, minced
1 large Carrot, cut into small dice
2 mediums Celery stalks, cut into small dice
1 large Garlic clove, minced
1½ cup Canned tomatoes in puree, chopped coarse
6 tablespoons Olive oil
4 ounces Spaghetti, broken into 2-inch lengths
Salt and ground black pepper

Directions

(from Cook's Magazine, March, 1990) To Cook: Bring first 6 ingredients plus ¼ 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 ¼ 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@...> Date: Fri, 10 Jan 1997 10:25:48 -0500

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