by Anthony Malena
last updated July 13, 2004
| 12 cups || chicken broth   (alt: 12 cups water and 12 boullion cubes)
| 2 tbsp || italian seasoning   (alt: oregano, thyme and basil mixture)
| 12 oz || shell pasta   (alt: other elbow or spiral pasta)
| 1/3 cup || olive oil
| 2 || carrots (peeled and diced)
| 1 stalk || celery (diced)
| 2 large || white onions (diced)
| 2 tbsp || garlic (minced)
| 16 oz || brown lentils
| 2 tsp || salt
| 1/2 tsp || pepper
- Combine chicken broth, italian seasoning and pasta into large (12-16 quart) pot. Set temperature to high and let boil while preparing the rest of the ingredients (the shells will not be finished cooking before everything is combined - this is normal).
- Heat oil in large skillet and saute the carrots, celery and onion. Cook for 5 minutes, stirring frequently.
- Add garlic and lentils. Cook for another 5 minutes, stirring frequently.
- Pour skillet contents into pot with broth and pasta. Add salt and pepper. Stir while cooking for another 2-3 minutes.
- Lower heat to medium-simmer. Allow mixture to cook for 1 hour, stirring thoroughly every 15 minutes.
- Remove from heat and let stand for another hour before serving, stirring thoroughly every 15 minutes. Dish will taste even better the next day after thickening and settling.
This is the first known recipe for this dish that I can find. It is similar to Lentil Soup in some ways, but prepared very differently.