lentils and macaroni

prep time:: 30 min
total time:: 2.5 hr

Makes 6 generous servings

A thick hearty soup with little macaroni (ditalini). Serve with grated romano cheese and crusty Italian bread

ingredients

1lb. bag of lentils washed and picked over for dirt or stones
2 peeled and diced carrots
2 stalks of celery diced
1 small or 1/2 large onion diced
2 large cloves of garlic diced
extra virgin olive oil
salt and pepper
6-8 cups of water or half water and half chicken stock (stock makes a more flavorful soup)
1 large or 2 small bay leaves
1/2 lb. of ditalin macaroni cooked al dente

directions

Heat large soup pot, add oil then onion, celery, garlic and carrots stir to coat well. Add rinsed lentils and broth/water, salt, pepper and bay leaf. Bring to a boil then simmer for 2 hours until lentils are tender.Remove bay leaves! Add cooked macaroni.If you like it soupier add less macaroni as they tend to absorb all the liquid or add it to each serving. I like this made the day ahead as all the flavors meld together. Serve with freshly grated cheese and lots of crusty bread.

notes

A great one dish meal that is good for lent(or as a vegetarian dish) when made with water. Another option is to add sliced cooked sweet or hot Italian sausage or diced ham to make a complete meal.

Source: judith walsh