Prep 20 mins
Cook 50 mins
Yet another of my soups for hubby. (you know, the guy that had a heart attack last year...) This one is low cal, low sodium and low cholesterol.
- 9.85 ml margarine
- 1 medium onion, chopped
- 1-2 garlic clove, finely chopped
- 118.29 ml dried lentils
- 236.59 ml water
- 3 (1287 ml) can low sodium chicken broth (I make my own broth and use about a litre and a half)
- 2 large carrots, peeled and thinly sliced
- 2 medium red potatoes, cubed (I leave skins on for extra nutrition)
- 2.46 ml dried marjoram
- 2.46 ml dried tarragon
- 2.46 ml pepper
- 236.59 ml frozen peas (you can use canned if you want but that will increase the sodium content)
- 118.29 ml uncooked orzo pasta (can substitute with small pasta of any shape)
- 411.06 g can diced tomatoes with juice (I use the low sodium of course!)
- In a large pot, melt margarine, add onion and garlic. Cook over medium heat until onion is softened.
- Add all remaining ingredients except peas, orzo and tomatoes. Cook over high heat until it reaches a full boil (6-8 minutes).
- Reduce heat and simmer, covered until lentils and potatoes are tender (10 minutes).
- Add peas, orzo and tomatoes. Increase heat back to high. Bring to a full boil (8-10 minutes).
- Reduce heat again to low, and let simmer until orzo is tender (10-12 minutes).
- *When cooking lentils, DO NOT add acidic ingredients like tomatoes until they are of desired texture. The acid in the tomatoes prevents them from getting softened.
This was delicious. The marjoram and tarragon made it so aromatic, and the lentils and orzo gave it so much body. I made it a day ahead to blend the flavors even more. I loved it!!