Title: Lentil & macaroni soup
 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
 
  Fat grams    per serving:              Approx. Cook Time: 100 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