Orzo and Lentil Soup


Soup, Chili & Stew
Orzo and Lentil Soup

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    Servings and Ingredients

    Serves 9
    ¼ c. Hy-Vee unsalted butter
    1 medium onion, finely chopped
    1 medium carrot, finely chopped
    1 celery, finely chopped
    1 green bell pepper, finely chopped
    5 c. boiling water
    2 tbsp. Better Than Bouillon chicken base
    1 tsp. Hy-Vee garlic powder
    1 bay leaf
    2 tsp. Hy-Vee Worcestershire sauce
    1 (28 ounces) can Hy-Vee Italian-style crushed tomatoes
    ⅓ c. orzo or any small soup pasta
    ⅓ c. dried lentils, rinsed
    1 tsp. Hy-Vee sugar
    ⅓ c. flax seed


    1. Melt butter in a large pot over medium to medium-low heat.
    2. Add onion, carrot, celery and green pepper. Gently saute over medium-low heat for 20 minutes, stirring occasionally.
    3. Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.
    4. Slowly simmer for 1 hour with lid cover ajar, stirring occasionally until lentils are soft.
    5. Add sugar and flax seed. Stir, remove bay leaf and serve.

    Nutrition facts


    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 15mg
    • Sodium: 660mg
    • Total Carbohydrates: 21g
    • Protein: 6g

    Recipe Source:

    Hy-Vee HealthMarket, December 2008.