Lentil and Macaroni Soup

Preparation info
  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 pound dried lentils
  • ¼ cup olive oil
  • ½ cup

Method

  1. Wash the lentils thoroughly. Place them in a large saucepan with cold water to cover and cook over medium heat for about one and one-half hours, until tender.

  2. In a separate saucepan, heat the oil. Add the celery and onion and sauté until golden brown. Add the tomatoes and simmer for ten minutes. Add to the lentils.

  3. Bring two quarts o