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Try this Lentil and Spaghetti Soup with Tomatoes And Garlic recipe, or contribute your own. "Soup" and "Spaghetti" are two of the tags cooks chose for Lentil and Spaghetti Soup with Tomatoes And Garlic.
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(from Cooks Magazine, March, 1990) To Cook: Bring first 6 ingredients plus 1/4 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 1/4 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
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