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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.
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