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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.

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