Lentil and Spaghetti Soup with Tomatoes And Garlic

Ready in 1 hour

Top-ranked recipe named "Lentil and Spaghetti Soup with Tomatoes And Garlic"

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Try this Lentil and Spaghetti Soup with Tomatoes And Garlic recipe, or contribute your own. "Soup" and "Spaghetti" are two tags used to describe Lentil and Spaghetti Soup with Tomatoes And Garlic.


Ingredients

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6 tb olive oil
2 md Celery stalks, cut into
1 lg Garlic; minced
4 oz Spaghetti, broken into
1 lg Carrot, cut into small dice
1 lg Onion, minced
1 1/2 c Canned tomatoes in puree,
1/2 lb Dried lentils (1 1/4 cups),
Salt and ground black pepper

Original recipe makes 1 Servings

Servings  

Preparation

(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 Date: Fri, 10 Jan 1997 10:25:48 -0500

Calories Per Serving: 183 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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