Lentil & Pasta Soup Name: Debra Feliceangeli Base: Recipe: 1 16 ounce bag dry lentils, rinsed 8 - 10 cups water 1 medium onion, chopped 3 chicken bullion cubes 1 28 ounce can crushed tomatoes 4 cups sliced carrots 2 ribs celery, sliced 2 tsp minced garlic 1 tsp salt 1/2 tsp black pepper 1/4 tsp Italian seasoning 8 ounces elbow macaroni 1 1/2 Tbsp red wine vinegar In 6 quart Dutch oven, combine lentils, 4 cups water, bullion and onion. Bring to a boil and cook 10 minutes. Add crushed tomatoes, carrots, celery, galic and seasonings, along with 4 cups more water and simmer for 20 minutes, stirring occasionally. Add pasta, increase to a low boil and continue cooking for 10 minutes or until pasta is tender, stirring often and adding more water if needed. Stir in red wine vinegar and serve with grated parmesan cheese if desired.