LENTIL And MACARONI SOUP

Fat grams per serving: Approx. Cook Time: 100 Wash the lentils thoroughly. Place them in a large saucepan with cold water to cover and cook over medium heat for about 1-1/2 hours, until tender. In a seperate saucepan, heat the oil. Add the celery and onions and saute until golden brown. Add the tomatoes and simmer for 10 minutes. Add to the lentils. Bring 2 Qts. 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. SOURCE: N.Y. Times Cookbook —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008