Lentil-Pasta Soup

Name: Lentil-Pasta Soup
Cook time: P1H
Total time: P1H20M
Yield: 4
Cuisine: Fusion
Ingredients: water; onions; carrots; celery; lentils; sweet red bell peppers; brown sugar; basil; marjoram; oregano; thyme; black pepper; chicken broth; tomatoes; green beans; tomato paste; garlic cloves; bay leaves; pasta, orzo; white wine vinegar; croutons

Yield

4 gallons

Prep

20 min

Cook

60 min

Ready

80 min

Ingredients

Amount	Measure	Ingredient	Features
6	cups	water divided
1 ½	cups	onions chopped
1	cup	carrots sliced
1	cup	celery chopped
1	cup	lentils dried
½	cup	sweet red bell peppers chopped
1	tablespoon	brown sugar
½	teaspoon	basil dried, whole	*
½	teaspoon	marjoram dried, whole	*
½	teaspoon	oregano dried, whole
½	teaspoon	thyme dried, whole	*
½	teaspoon	black pepper
31 ¼	ounces	chicken broth low-sodium
28	ounces	tomatoes whole, undrained, chopped
9	ounces	green beans italian
6	ounces	tomato paste
3	each	garlic cloves minced
1	each	bay leaves	*
1	cup	orzo pasta uncooked, (riceshaped pasta)	*
¼	cup	white wine vinegar
1	cup	croutons seasoned, plus 1 tablespoon

Low Cholesterol, Trans-fat Free, High Fiber

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, Discard bay leaf. Ladle into soup bowls; top with croutons.