Side Pannel
Lentil-Pasta Soup
Ingredients List
- 6 c -Water, divided
- 1 1/2 c Chopped onion
- 1 c Sliced carrot
- 1 c Chopped celery
- 1 c Dried lentils
- 1/2 c Chopped red bell pepper
- 1 tb Brown sugar
- 1/2 ts Dried whole basil
- 1/2 ts Dried whole marjoram
- 1/2 ts Dried whole oregano
- 1/2 ts Dried whole thyme
- 1/2 ts Pepper
- 3 cn Low-sodium chicken broth
- -10-1/2 ounce cans
- 1 cn Whole tomatoes (28-oz can)
- -undrained and chopped
- 1 pk Frozen Italian green beans
- -9-oz package
- 1 cn Tomato pasta (6-oz can)
- 3 Cloves garlic; minced
- 1 Bay leaf
- 1 c Orzo; uncooked
- -(rice-shaped pasta)
- 1/4 c White wine vinegar
- 1 c Seasoned croutons
- -plus 1 tablespoon
Directions
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.
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.
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