Hi, Cheryl in Mexico, I have made this lentil soup several times. It is very hearty and flavorful. Enjoy!
LENTIL-ORZO SOUP Makes eight generous 1 cup servings. 2 tablespoons olive oil 1 cup chopped onion 1 cup chopped carrot 4 garlic cloves, minced 6 cups chicken or vegetable broth 1 cup brown lentils 1 teaspoon dried thyme 1 bay leaf 1 14-1/2 can diced tomatoes ¾ cup dried orzo pasta, (or acini or some other small pasta) 2 tablespoons lemon juice Freshly ground pepper to taste 1/3 cup chopped parsley (optional) Heat oil in a Dutch oven or heavy soup pot over medium heat. Add onion and carrot; cook, stirring frequently until softened, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds. Add broth, lentils, thyme and bay leaf; bring to a simmer. Reduce heat to low, cover, and simmer for 30 minutes. Add tomatoes and orzo; return to a simmer. Cook, covered, until lentils and orzo are tender, about 15 minutes. Discard bay leaf. Stir in lemon juice and pepper. Garnish each serving with a sprinkling of parsley, if desired. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
