Lentil and Macaroni Soup

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound dried lentils
  • ¼ cup olive oil
  • ½ cup diced celery
  • ½ cup chopped onion
  • 1 cup crushed tomatoes
  • 2 cups macaroni or other pasta, broken into 1-inch pieces
  • Salt and freshly ground black pepper


  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 of salted water to a boil in a kettle. Add the macaroni and cook for ten minutes. Drain.

  4. Add the macaroni to the lentils, season with salt and pepper to taste, and simmer slowly until the pasta is tender. Serve accompanied by a tossed green salad and a favorite cheese.

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