Lentil and Bead Soup

Debbie R.'s Note:

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

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 1 teaspoon minced garlic
• 2 cups shredded carrots
• 49 ounces chicken broth
• 1 1/2 cups dried lentils
• 1/3 cup acini di pepe pasta (or orzo)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheese (Parmesan, Romano or Pamegianno Reggiano)

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.

Reviews

[Dreamer in Ontario]

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.