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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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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.
| Ingredients:
0 Water, divided
1 1/2 Cup(s) Chopped onion
1 Cup(s) Sliced carrot
1 Cup(s) Chopped celery
1 Cup(s) Dried lentils
1/2 Cup(s) Chopped red bell pepper
1 Tablespoon(s) Tofu, pressed
1/2 Teaspoon(s) Dried whole basil
1/2 Teaspoon(s) Dried whole marjoram
1/2 Teaspoon(s) Dried whole oregano
1/2 Teaspoon(s) Dried whole thyme
1/2 Teaspoon(s) Pepper
3 Can(s) Low-sodium chicken broth 10-1/2 ounce cans
1 Can(s) Whole tomatoes (28-oz can) undrained and chopped
1 Package(s) Frozen Italian green beans 9-oz package
1 Can(s) Tomato pasta (6-oz can)
3 Cloves garlic; minced
1 Bay leaf
1 Cup(s) Orzo; uncooked (rice-shaped pasta)
1/4 Cup(s) White wine vinegar
1 Cup(s) Seasoned croutons plus 1 tablespoon |
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