Lentil Soup
By Yankee Magazine|Nov 08 2007|
A hearty, versatile soup that lends itself to countless variations.
Yield
Serves 6.
Ingredients
1/2 pound lentils, picked over and rinsed
1-1/2 quarts water
2 to 3 stalks celery and leaves, finely chopped
2 small carrots, finely chopped
Chopped parsley (a sprinkle)
1 onion, chopped
1 garlic clove, chopped Salt and pepper to taste
1 tablespoon oil
3 ripe tomatoes, or 1/2 cup canned
Bay leaf
1 pound small shells, or 1 pound elbow or ditalini macaroni
Instructions
Cook all but last ingredient in heavy saucepan until mixture comes to a boil. Let simmer for half an hour or longer, adding more water if needed. (Oil in recipe accelerates cooking time.) Cook pasta according to package directions, drain, add to lentil soup, and cook for 5 minutes more
