Adapted from a recipe in Yankee magazine, 1995. This is wonderful served with a glass of red wine, some crusty bread, and parmesan cheese.
1 Put lentils in large soup pot and cover with water to one-inch above the lentils (3-4 c water). Bring to boil. Add onion, carrot, celery, pepper, then lower heat. Add the garlic. Cover the pot and simmer 45mins-1 hour, till lentils are tender and much of the water had been absorbed. Add tomato sauce, one cup water and salt. Bring to boil, then lower heat and simmer ? hour more. Meanwhile, cook macaroni according to directions on package. When soup is done, add drained noodles.
2 If you are going to eat all the soup right away, dilute to the desired consistency now with water (maybe 1?-2 cups. If you are going to eat the soup later, wait and dilute when you are ready to eat. This is because the soup absorbs all the liquid, and you'll just have to add more anyway (which eventually would make the macaroni soggy). You can dilute individual portions with water or broth as you use them.
3 This soup is extra-good if you drizzle on a little olive oil and sprinkle in some parmesan cheese. As usual, have some bread and wine, maybe a chianti.
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Serving Size: 1 recipe (1114g) | ||
Recipe Makes: 4 | ||
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Calories: 1912 | ||
Calories from Fat: 104 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 2541.2mg | 88 % | |
Potassium 4697.1mg | 124 % | |
Total Carbohydrate 353.3g | 104 % | |
Dietary Fiber 90g | 360 % | |
Sugars, other 263.3g | ||
Protein 102.9g | 147 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1912
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