Lentil-Pasta Soup
Yield
4 gallonsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Trans-fat Free, High Fiber
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
divided |
|
| 355 | ml |
onions
chopped |
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
lentils
dried |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 15 | ml |
brown sugar
|
|
| 2.5 | ml |
basil
dried, whole |
*
|
| 2.5 | ml |
marjoram
dried, whole |
*
|
| 2.5 | ml |
oregano
dried, whole |
|
| 2.5 | ml |
thyme
dried, whole |
*
|
| 2.5 | ml |
black pepper
|
|
| 903.1 | ml/g |
chicken broth
low-sodium |
|
| 809.2 | ml/g |
tomatoes
whole, undrained, chopped |
|
| 260.1 | ml/g |
green beans
italian |
|
| 173.4 | ml/g |
tomato paste
|
|
| 3 | each |
garlic cloves
minced |
|
| 1 | each |
bay leaves
|
*
|
| 237 | ml |
orzo pasta
uncooked, (riceshaped pasta) |
*
|
| 59 | ml |
white wine vinegar
|
|
| 237 | ml |
croutons
seasoned, 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, Discard bay leaf. Ladle into soup bowls; top with croutons.
