1 lb. lentils
4 tbsp. salt
12 c. water
5 pieces garlic
1 (8 oz.) can Hunt sauce
1/4 c. oil
2 tsp. oregano
3 stalks celery
4 med. carrots
1/2 c. pastine acini de pepe

Clean and wash lentils, drain wash and chop celery and carrots in small pieces. Pour water in large pan. Add every ingredient except pastine. Boil for 1/2 hour slowly. Cook pastine for 10 minutes and drain. Pour in soup.