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Lentil-Pasta Soup

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Submitted by pentrekin

YIELD

4 gallons

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

6 1.4
CUPS L WATER
divided
1 ½ 355
CUPS ML ONIONS
chopped
1 237
CUP ML CARROTS
sliced
1 237
CUP ML CELERY
chopped
1 237
CUP ML LENTILS
dried
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped
1 15
TABLESPOON ML BROWN SUGAR
½ 2.5
TEASPOON ML BASIL
dried, whole *
½ 2.5
TEASPOON ML MARJORAM
dried, whole *
½ 2.5
TEASPOON ML OREGANO
dried, whole
½ 2.5
TEASPOON ML THYME
dried, whole *
½ 2.5
TEASPOON ML BLACK PEPPER
31 ¼ 903.1
OUNCES ML/G CHICKEN BROTH
low-sodium
28 809.2
OUNCES ML/G TOMATOES
whole, undrained, chopped
9 260.1
OUNCES ML/G GREEN BEANS
italian
6 173.4
OUNCES ML/G TOMATO PASTE
3 3
EACH EACH GARLIC CLOVES
minced
1 1
EACH EACH BAY LEAVES *
1 237
CUP ML ORZO PASTA
uncooked, (riceshaped pasta) *
¼ 59
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1038g (36.6 oz)
Amount per Serving
Calories 442 12% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 580mg 24%
Total Carbohydrate 25g 25%
Dietary Fiber 23g 92%
Sugars g
Protein 50g
Vitamin A 162% Vitamin C 118%
Calcium 15% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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