This is Amy's favorite! The boys and I like it with a big chunk of bread to sop it up! YUM!
Ingredients
2 T olive oil
1 sm. yellow onion, minced
1 med. carrot, grated
1/3 c. minced celery
2 garlic cloves, minced
8c. vegetable broth
1 1/4 c. dried brown lentils, picked over & rinsed
2 T tomato paste
1/2 c. dry red wine
1/3 c. minced fresh parsley leaves
1/2 t. minced fresh thyme leaves or 1/4 t. dried
Salt & freshly ground black pepper
2 c. coarsely chopped kale (tough stems removed)
1/2 c. orzo
Directions
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, & garlic. Cover & cook until softened, about 5 minutes. Add broth, lentils, tomato paste, wine parsley, thyme, bay leaf, & salt & pepper to taste. Bring to a boil, then reduce the heat to medium-low & simmer, stirring occasionally, until lentils are tender, about 30 minutes.About 10 minutes before end of cooking time, remove the bay leaf & stir in the kale.Meanwhile, cook the orzo in a pot of boiling water, stirring occasionally, until al dente, about 5 minutes. When ready to serve, stir the cooked orzo into the hot soup, then ladle immediately into bowls.
Number of Servings: 6
Ingredients
2 T olive oil
1 sm. yellow onion, minced
1 med. carrot, grated
1/3 c. minced celery
2 garlic cloves, minced
8c. vegetable broth
1 1/4 c. dried brown lentils, picked over & rinsed
2 T tomato paste
1/2 c. dry red wine
1/3 c. minced fresh parsley leaves
1/2 t. minced fresh thyme leaves or 1/4 t. dried
Salt & freshly ground black pepper
2 c. coarsely chopped kale (tough stems removed)
1/2 c. orzo
Directions
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, & garlic. Cover & cook until softened, about 5 minutes. Add broth, lentils, tomato paste, wine parsley, thyme, bay leaf, & salt & pepper to taste. Bring to a boil, then reduce the heat to medium-low & simmer, stirring occasionally, until lentils are tender, about 30 minutes.About 10 minutes before end of cooking time, remove the bay leaf & stir in the kale.Meanwhile, cook the orzo in a pot of boiling water, stirring occasionally, until al dente, about 5 minutes. When ready to serve, stir the cooked orzo into the hot soup, then ladle immediately into bowls.
Number of Servings: 6
I made a variation of this soup yesterday here is what I used:
ReplyDeleteIngredients
2 T olive oil
1 sm. yellow onion, minced
1 med. carrot, grated
1/3 c. minced celery
2 garlic cloves, minced
4c. chicken broth
2 c leftover diced roasted chicken
1 T lime juice
Salt & freshly ground black pepper
4 big stems coarsely chopped kale (tough stems removed)
1 package tiny star pasta
It turned out really nice, but the juices all dried up after I put the pasta in, I would use more stock next time.