Cooking time: 2 hours
2 bags of dry lentils
1/2 cup oil.
8 chicken bouillon cubes.
1 can of tomatoes, pureed (or leftover marinara sauce.)
garlic powder, basil, oregano, bay leaf, parsley, red pepper (dash) to taste
chopped celery and onions to taste
Put lentils in colander & wash thoroughly.
Soak at least 2 hour in enough cold water to cover.
Drain & rinse.
Cover in about 2 inches water. Add tomato puree or sauce.
Add olive oil & boullion cubes.
Add celery & onions.
Add garlic powder, basil, oregano, bay leaf, parsley, red pepper
Simmer approx. 2 hours.
Serve with elbow macaroni