Lentil-Pasta Soup

Recipe Ingredients

6 cups	1422ml	- water - divided
1 1/2 cups	93g / 3.3oz	Chopped onion
1 cup	110g / 3.9oz	Sliced carrot
1 cup	110g / 3.9oz	Chopped celery
1 cup	237ml	Dried lentils
1/2 cup	73g / 2.6oz	Chopped red bell pepper
1 tablespoon	15ml	Brown sugar
1/2 teaspoon	2.5ml	Dried whole basil
1/2 teaspoon	2.5ml	Dried whole marjoram
1/2 teaspoon	2.5ml	Dried whole oregano
1/2 teaspoon	2.5ml	Dried whole thyme
1/2 teaspoon	2.5ml	Pepper
3		Low-sodium chicken broth - 10-1/2 ounce cans
1		Whole tomatoes - (28-oz can), undrained and choppe
1		Frozen italian green beans - 9-oz package
1		Tomato pasta - (6-oz can)
3		Garlic - minced
1		Bay leaf
1 cup	237ml	Orzo - uncooked
		Pasta)
1/4 cup	59ml	White wine vinegar
1 cup	30g / 1.1oz	Seasoned croutons - plus 1 tablespoon

Recipe Instructions

Combine 4 cups water and next 17 ingredients (onion, carrot, celery, lentils, bell pepper, sugar, basil, marjoram, oregano, thyme, pepper, chicken broth, tomatoes, green beans, tomato paste, garlic, and bay leaf) in a large Dutch oven.

Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add remaining 2 cups water, orzo, and vinegar; cover and simmer an additional 30 minutes or until lentils are tender, stirring occasionally. Discard bay leaf. Ladle into soup bowls; top with croutons.

Source:
Elizabeth Powell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.