Lentil Soup


Ingredients:

1/3 lb. Dry Lentils
One medium size onion – diced
One cup crushed tomatoes or spaghetti sauce
2 Teaspoons olive oil
About 7 cups water
2/3 cup Ditalini Macaroni
Salt & Pepper to taste

Preparation:

Rinse the lentils well, then place them in 3 quart saucepan together with the onions, crushed tomatoes, olive oil, salt and pepper. Add the water and cook the ingredients on medium heat for about 30 minutes or until lentils are very tender, but firm, not mushy. Add the Ditalini and cook until the pasta is tender and the soup is slightly thickened.

Serve it with Kuhn’s crusty Italian bread from the bakery and your favorite salad from the produce department. Enjoy!

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