Lentil and Spaghetti Soup with Tomatoes And Garlic

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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



(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

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