| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Soups |
4 |
Gallons |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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