International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Oshitashi






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > soups > lentil and macaroni soup
from NSW, Australia Categories: Soups, Pork Yield: 4 servings 1 lb Lentils, dried 1/4 c Olive oil 1/2 c Celery, diced 1/2 c Onions, chopped 1 c Tomatoes, crushed 2 c Macaroni or other pasta brok 1 x Salt & freshly ground pepper Wash the lentils thoroughly. Place them in a large saucepan with cold water to cover and cook over medium heat for about 1-1/2 hours, until tender. In a seperate saucepan, heat the oil. Add the celery and onions and saute until golden brown. Add the tomatoes and simmer for 10 minutes. Add to the lentils. Bring 2 Qts. of salted water to a boil in a kettle. Add the macaroni and cook for 10 minutes. Drain. Add the macaroni to the lentils, season with salt and pepper and simmer slowly until the pasta is tender. Serve accompanied by a tossed green salad and a favorite cheese. SOURCE: N.Y. Times Cookbook

Lentil and Macaroni Soup


SUBMITTED BY
list all recipes for SOUPS (322)
list all recipes by ANGEL-FOOD.CHAT (58)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: lentil
keyword: macaroni
recipes for soups
recipes by angel-food.chat
Email Address:
(posted October 27, 2002)

from NSW,
Australia

Categories: Soups,
Pork
Yield: 4 servings

1 lb Lentils, dried
1/4 c
Olive oil
1/2 c
Celery, diced
1/2 c Onions, chopped
1 c Tomatoes, crushed
2 c
Macaroni or other pasta brok
1 x
Salt & freshly ground pepper

Wash the lentils thoroughly. Place them in
a large
saucepan with cold water to cover and cook over medium heat for about 1-1/2 hours, until tender.

In a seperate
saucepan, heat the oil. Add the
celery and onions and saute until golden brown. Add the tomatoes and simmer for 10 minutes. Add to the lentils. Bring 2 Qts. of salted water to a boil in a kettle. Add the macaroni and cook for 10 minutes.

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

SOURCE: N.
Y. Times Cookbook



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.