Lentil-pasta Soup Recipe
Yield: 4 GallonsRecipe by luhu.jp
Ingredients:
6 cup: -Water, divided
1 1/2 cup: Chopped onion,
1 cup: Sliced carrot,
1 cup: Chopped celery,
1 cup: Dried lentils,
1/2 cup: Chopped red bell pepper,
1 tbsp: Brown sugar,
1/2 tsp: Dried whole basil,
1/2 tsp: Dried whole marjoram,
1/2 tsp: Dried whole oregano,
1/2 tsp: Dried whole thyme,
1/2 tsp: Pepper,
3 can: Low-sodium chicken broth 10-1/2 ounce cans,
1 can: Whole tomatoes, (28-oz can) undrained and chopped
1 package: Frozen Italian green beans 9-oz package,
1 can: Tomato pasta, 6-oz can
3 Cloves: garlic, minced
1: Bay leaf,
1 cup: Orzo, uncooked (rice-shaped pasta)
1/4 cup: White wine vinegar,
1 cup: Seasoned croutons 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, stirring occasionally. Discard bay leaf.
Ladle into soup bowls; top with croutons.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups