Lentil & Macaroni Soup
Yield
4 servingsPrep
30 minCook
90 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lentils
dried |
|
| ¼ | cup |
olive oil
|
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
tomatoes
crushed |
|
| 2 | cups |
pasta, elbow macaroni
|
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lentils
dried |
|
| 59 | ml |
olive oil
|
|
| 118 | ml |
celery
diced |
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
tomatoes
crushed |
|
| 473 | ml |
pasta, elbow macaroni
|
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Directions
Wash the lentils thoroughly.
Place them in a large saucepan with cold water to cover and cook over medium heat for about 1½ hours, until tender.
In a seperate saucepan, heat the oil.
Add the celery and onions and sauté until golden brown.
Add the tomatoes and simmer for 10 minutes.
Add to the lentils.
Bring 2 quarts of salted water to a boil in a kettle.
Add the macaroni and cook for 10 minutes.
Drain.
Add the macaroni to the lentils, season with salt and pepper and simmer slowly until the pasta is tender.
Serve accompanied by a tossed green salad and a favorite cheese.
