1 pound elbow macaroni
1 cup lentil beans
1 c. celery, diced
1 c. onion, diced
2 ½ c. tomatoes, diced
2 cloves garlic, chopped
1 T. basil leaves
16 oz. can whole tomatoes
½ c. parmesan cheese
salt and pepper to taste
Cook lentil beans in pot of boiling water for 25-30
minutes or till tender. Drain and set
aside. In a separate pot, cook pasta
according to package directions. Drain
and set aside. In a large pot, saute
celery and onion for 5 minutes. Then
add dices tomatoes, garlic and basil and cook an additional 5 minutes. Add whole tomatoes, season to taste and
simmer 5 minutes on low heat. Toss in
hot pasta and cooked lentils. Add
parmesan cheese and serve.