Rate this recipe
4 to 6
By Craig Claiborne
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.
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.
Bring two quarts of salted water to a boil in a kettle. Add the macaroni and cook for ten minutes. Drain.
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.
© 1966 Craig Claiborne estate. All rights reserved.