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Lentil-Pasta Soup

Lentil-Pasta Soup recipe image
This comforting Lentil-Pasta Soup is a robust, protein-packed meal perfect for chilly evenings. It combines earthy lentils with tender orzo pasta, simmered in a rich broth with onions, carrots, celery, and tomatoes. The blend of dried herbs&# 226;ÂÂbasil, marjoram, oregano, and thymeâÂÂadds authentic Italian flavor without being overpowering. Topped with seasoned croutons, it offers a satisfying crunch against the soft vegetables. Ideal for weeknight dinners, potlucks, or meal prep, this soup tastes even better the next day as the flavors meld together.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 883.1
Description
This comforting Lentil-Pasta Soup is a robust, protein-packed meal perfect for chilly evenings. It combines earthy lentils with tender orzo pasta, simmered in a rich broth with onions, carrots, celery, and tomatoes. The blend of dried herbs&# 226;ÂÂbasil, marjoram, oregano, and thymeâÂÂadds authentic Italian flavor without being overpowering. Topped with seasoned croutons, it offers a satisfying crunch against the soft vegetables. Ideal for weeknight dinners, potlucks, or meal prep, this soup tastes even better the next day as the flavors meld together.
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 tablespoon Brown sugar
  • 1/2 teaspoon Dried whole basil
  • 1/2 teaspoon Dried whole marjoram
  • 1/2 teaspoon Dried whole oregano
  • 1/2 teaspoon Dried whole thyme
  • 1/2 teaspoon Pepper
  • 3 can Low-sodium chicken broth
  • 1 can Whole tomatoes (28-oz), undrained and chopped
  • 1 package Frozen Italian green beans (9-oz)
  • 1 can Tomato paste (6-oz)
  • 3 Cloves Garlic, minced
  • 1 Bay leaf Bay leaf
  • 1 c Orzo, uncooked
  • 1/4 c White wine vinegar
  • 1 c Seasoned croutons
Directions
  1. 1
    Combine 4 cups water, onion, carrot, celery, lentils, red bell pepper, brown sugar, basil, marjoram, oregano, thyme, pepper, chicken broth, tomatoes, green beans, tomato paste, garlic, and bay leaf in a large Dutch oven.
  2. 2
    Bring the mixture to a boil over high heat.
  3. 3
    Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
  4. 4
    Add the remaining 2 cups water, orzo, and white wine vinegar.
  5. 5
    Cover and continue to simmer for an additional 30 minutes, or until the lentils and pasta are tender, stirring occasionally.
  6. 6
    Remove from heat and discard the bay leaf.
  7. 7
    Ladle the soup into bowls and top with seasoned croutons before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 883.1kcal
% Daily Value *
Total Fat 36.7g57%
Saturated Fat 10.0g50%
Cholesterol 267.0mg89%
Sodium 318.0mg14%
Total Carbohydrate 34.9g12%
Dietary Fiber 10.2g41%
Sugars 13.4g
Protein 88.8g178%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute vegetable broth for the chicken broth.

If the soup is too thick after serving, add a little extra water or broth to reach your desired consistency.

This soup stores well in the refrigerator for up to 4 days. It can also be frozen for up to 3 months; freeze without the croutons and add fresh ones when reheating.

Orzo absorbs liquid quickly, so keep an eye on the soup during the second simmering stage to prevent it from becoming too dry.

Keywords: lentil, pasta, soup, italian, orzo, vegetable, hearty, comfort food, dinner, meal prep, simmered, herbs, croutons, protein, healthy, winter, easy, homemade, family style
Read it online: https://www.chefs-mate.com/recipe/lentil-pasta-soup/