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Lentil Soup
Paul R. Giamona

   1 lb dried lentils
   1 large onion, chopped
   3 stocks of celery, sliced
   2 carrots, sliced
   9-10 cups of water
   salt and pepper to taste
   pasta (stars, ditalini, etc.)

   1. Wash lentils and place in large stock pot.
   2. Cover with water and bring to a boil.  Reduce heat and simmer for about 30 minutes.
   3. Add onions and celery and return to a boil.  Reduce heat and simmer until lentils are tender, about 30 minutes more.
   4. Season to taste and add pasta.  Cook until pasta is al dente.