Lentil Soup with Orzo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 cup of lentils1 small onion, thinly sliced1 tsp chopped garlic2 medium carrots, sliced into thin discs1 14oz can of chopped tomatoes1 tbsp of tomato paste1/2 tsp of oregano4 cups hot water1/2 cup (2 ozs) orzodash of salt1 tsp of black pepper1 cup of fresh spinach
1. Rinse the lentils, drain them and put them in a large pan with cold water to cover. Bring to the boil and boil for 3-4 minutes. Strain, discarding the liquid, and set the lentils aside.
2. Wipe the pan clean, heat the olive oil in it, then add the onion and saute until translucent. Stir in the garlic, then, as soon as it becomes aromatic, return the lentils to the pan.
3. Add the carrot, tomatoes, tomato paste and oregano. Stir in the hot water and a little pepper to taste.
4. Bring to the boil, then lower the heat, cover the pan and cook gently for 30 minutes until the lentils feel soft but have not begun to disintegrate. Halfway through, add the orzo. Then 10 mins before the soup is done add the fresh spinach and a pinch of salt.
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Number of Servings: 6
Recipe submitted by SparkPeople user PRECIOUS1A.
2. Wipe the pan clean, heat the olive oil in it, then add the onion and saute until translucent. Stir in the garlic, then, as soon as it becomes aromatic, return the lentils to the pan.
3. Add the carrot, tomatoes, tomato paste and oregano. Stir in the hot water and a little pepper to taste.
4. Bring to the boil, then lower the heat, cover the pan and cook gently for 30 minutes until the lentils feel soft but have not begun to disintegrate. Halfway through, add the orzo. Then 10 mins before the soup is done add the fresh spinach and a pinch of salt.
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Number of Servings: 6
Recipe submitted by SparkPeople user PRECIOUS1A.
Nutritional Info Amount Per Serving
- Calories: 147.8
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 140.7 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.2 g
- Protein: 6.0 g