Orzo and Lentil Soup

Recipe

Soup, Chili & Stew
Orzo and Lentil Soup

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

9
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

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

    Directions

    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

    Servings

    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.