Lentil-Pasta Soup Recipe

Step 1

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.

Things You'll Need

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

About this Author

iChef.com - Recipes, food and cooking information.