Lentil and Bead Soup Recipe #327914
From the American Dietetic Association's "Healthy Cooking Across America".
by Debbie R.
1¼ hours | 20 min prep
SERVES 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)
- 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.
- While that's cooking, cook pasta to al dente. Drain.
- Stir pasta into lentils. Add salt and pepper to taste. Serve with the shredded Italian cheese.
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5 stars