Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From the American Dietetic Association's "Healthy Cooking Across America".

Ingredients Nutrition

Directions

  1. Heat oil in large stock pot over medium-low heat. Add onion and cook 7-8 minutes or until softened. Add garlic and carrots. Cook, covered, over low heat about 5 minutes or till softened. Add broth and 2 cups of water. Heat to boiling. Stir in lentils and return to a boil, stirring occasionally. Reduce heat to low; cover(leave lid ajar). Simmer until tender, about 30-40 minutes.
  2. While that's cooking, cook pasta to al dente. Drain.
  3. Stir pasta into lentils. Add salt and pepper to taste. Serve with the shredded Italian cheese.
Most Helpful

5 5

So simple and really delicious! I used homemade veggie broth that didn't have any salt added to it was perfect. Thanks for posting the keeper recipe.

5 5

Thanks for sharing this recipe, it is SO GOOD! I followed your recipe exactly, except I cooked mine on low for a lot longer. Without the Parmesan it tastes nice, but mellow; with the Parmesan it is perfection! My entire family loved this soup, thank you. Note: I just sprinkled the cheese lightly in each individual bowl, rather than in the pot.

5 5

Simply delicious. I used a vegetarian broth and added a spoonful of white balsamic vinegar to give the soup a bit of tang but otherwise followed the recipe as written. I enjoyed the texture of the orzo 'beads' in this soup.