• Prep Time:
  • Cooking Time:
  • Serves: 4 Gallons

Lentil-Pasta Soup

  • Recipe Submitted by on

Category: Soups

 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.

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