Betty Koss of Amherst, Mass., was looking for a simple recipe for hearty Italian Lentil Minestrone Soup. George DiVito from Springdale, Ark., sent in his favorite recipe for Italian Lentil Soup.
It was easy to prepare and, when paired with a nice loaf of bread and a salad, made a wonderful supper on a cold, snowy night. I followed DiVito's suggestion and drizzled the bowls with olive oil and a generous amount of freshly grated parmesan cheese.
Isobel Clayton of Santa Rosa, Calif., is looking for a recipe for chocolate macaroon cookies.
Manuel Fernandez from Massillon, Ohio, is looking for a recipe that his wife used to make called President Kennedy's pork roast. His wife used a recipe from a cookbook by Betty Crocker.
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited for clarity.
Italian Lentil Soup
Makes 10 to 12 servings
1 carrot, diced
2 stalks celery, diced
1 whole onion, diced
4 cloves garlic, diced
2 tablespoons olive oil
10 cups water (plus more, if needed)
1 small (8-ounce) can tomato sauce or puree
1 can broth, veggie, chicken or beef
one 1-pound bag dried lentils, rinsed
one 1-pound box of ditalini or small shells
salt and pepper to taste
Saute carrot, celery, onion and garlic cloves in a large soup pan for 5 minutes in olive oil. Add water, tomato sauce, broth and lentils.
Cook over medium heat for 1 hour, adding water as necessary. Add shells and cook until pasta is done, continuing to add water as necessary. Add salt and pepper to taste.
Per serving: 299 calories; 16 grams protein; 4 grams fat; 1 gram saturated fat; 52 grams carbohydrate; 11 grams fiber; 0 milligrams cholesterol; 231 milligrams sodium