Lentil/macaroni Bake

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.