Ingredients
- 3 garlic (cloves)
- 1 seasoned croutons
- 1 lentils (dried)
- 1 bay leaf
- 1/2 cans
- 1,400 ml water
- 190 gr carrot (sliced)
- 180 gr onion (chopped)
- 120 gr orzo
- 100 gr celery (chopped)
- 65 gr bell pepper (chopped red)
- 60 ml wine vinegar (white)
- 14 gr brown sugar
- 1 gr oregano (dried whole)
- 1 gr thyme (dried whole)
- 1 gr pepper
- 1 gr marjoram (dried whole)
- 1 gr basil (dried whole)
- 3 packages low-sodium chicken broth
- 1 package tomatoes (whole)
- 1 package italian green beans (frozen)
- 1 package tomato pasta
-plus 1 tablespoon Combine 4 cups water and next 17 ingredients (onion, carrot, celery, lentils, bell pepper, sugar, basil, marjoram, oregano, thyme, pepper, chicken broth, tomatoes, green beans, tomato paste, garlic, and bay leaf) in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add remaining 2 cups water, orzo, and vinegar; cover and simmer an additional 30 minutes or until lentils are tender, stirring occasionally. Discard bay leaf. Ladle into soup bowls; top with croutons.
