Lentil-pasta soup
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Lentil-pasta soup
Last updated 6/12/2012 12:56:12 AM. Recipe ID 18283. Report a problem with this recipe.
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      Title: Lentil-pasta soup
 Categories: Soups
      Yield: 4 Gallons
      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
  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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Recipe ID 18283 (Apr 03, 2005)

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