How to make it

  • Heat oil in a 5-quart pot and sauté onion and garlic about 3 minutes until limp. Add celery, lentils, liquid, oregano and bay leaf. Bring to a boil, cover and simmer over low heat about 1hour until lentils are just tender.
  • Add salt, and noodles, cover and cook for 15 minutes if soup appears to be too dry at this time, add more water.
  • You don’t have to have the noodles. Can be frozen, best to freeze without pasta. Before adding noodles take extra soup into containers and freeze.

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