28 ounces tomatoes, canned — undrained, diced
1/2 cup onion — chopped
2 cloves garlic — finely minced
15 ounces tomato sauce
1/4 teaspoon black pepper
1 cup lentils
1 tablespoon parsley flakes
1/2 teaspoon basil leaves
4 ounces mushrooms — sliced
2 1/2 cups water
1 cup macaroni
1/2 cup green peppers — chopped
1 cup water
1/2 cup celery — chopped
Combine all ingredients in Dutch oven, except for macaroni and 1 c. water. Bake, covered at 325 F. for 2 hours. Add macaroni and 1 c. water.
Stir together and bake another 30-45 minutes.