1 lb. lentils
8 oz. can tomato sauce
1 clove garlic
1 onion, chopped
3 carrots, sliced
Salt to taste
Pepper to taste
Olive oil
1/2 lb. sm. macaroni, shells, ditali, etc.

Pick over lentils and wash. Place in Dutch oven. Fill 3/4 full with water. When lentils come to a boil, add tomato sauce, salt, pepper, onion, garlic, and carrots. Fill the tomato sauce can with olive oil and add to the soup. Simmer 1 1/2 hours.

Cook small macaroni. Drain and add to the cooked lentil soup. Let simmer together a few minutes. Top with grated Italian cheese. Nutritious and delicious.