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| Home -> [Pastas & Noodles, Soups & Stews] -> [Lentil-pasta soup Recipe] |
Lentil-pasta soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Pastas & Noodles, Soups & Stews |
Rating: |
0 |
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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-?ounce cans | | 1
| can | Whole tomatoes (28-oz can) | | | -undrained and chopped | | 1
| pack | 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 |
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Procedures:
| 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. | | 2 | Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. | | 3 | Add remaining 2 cups water, orzo, and vinegar; cover and simmer an additional 30 minutes or until lentils are tender, stirring occasionally. | | 4 | Discard bay leaf. | | 5 | Ladle into soup bowls; top with croutons. |
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