Ingredients for 4 servings

1 can (10.5 oz.) tomato sauce
1 cup lentils, rinsed and drained
1 cup uncooked elbow macaroni
1 Tbsp. vegetable oil
2 cloves garlic, finely chopped
2 Tbsp. Chicken flavor Bouillon
3 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cups water

Directions

Heat oil in 4-quart saucepot over medium heat and cook carrots with celery, stirring occasionally, until crisp-tender, about 5 minutes. Stir in lentils and cook until golden, about 2 minutes. Stir in garlic and cook 30 seconds.

Stir in tomato sauce, 4 cups water and 1 tablespoon Chicken flavor Bouillon. Bring to boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until lentils are almost done, about 20 minutes.

Stir in macaroni, remaining 1 tablespoon Bouillon and remaining 1 cup water. Simmer covered until lentils and macaroni are tender, about 15 minutes.