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Lentil/macaroni Bake

28 oz Tomatoes; canned, undrained, diced
1/2 c Onion; chopped
2 Cloves garlic; finely minced
15 oz Tomato sauce
1/4 ts Black pepper
1 c Lentils
1 tb Parsley flakes
1/2 ts Basil leaves
4 oz Mushrooms; sliced 2 1/2 c Water
1 c Macaroni
1/2 c Green peppers; chopped
1 c Water
1/2 c 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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