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Macaroni Grill's Lentil Soup

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 8 cups chicken broth
  • 1 1/2 cups very finely-chopped onion
  • 1 cup finely-diced carrots
  • 1 cup finely-dived celery
  • 3 cloves minced garlic
  • 1 teaspoon olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil or more to taste (or 1 tbspn fresh basil)
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly-ground black pepper
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 cans diced tomatoes (1 may be Rotel)
  • 4 sundried tomatoes - (to 5) (optional), reconstituted, and diced
  • 2 tablespoons tomato paste
  • 1/4 cup white wine vinegar
  • 1 cup lentils
  • Vermicelli or thin spaghetti broken short lengths
  • 1 can Great Northern beans - (15 to 16 oz)

Details

Servings 1

Preparation

Step 1

Sauté vegetables in 1 teaspoon olive oil. Add remaining ingredients except spaghetti and beans. Simmer 45 minutes or until lentils are soft. Add more broth to thin, if needed.

Add a little thin spaghetti, broken into short lengths. Add the great Northerns. Cook until pasta is soft, about 10 minutes.

Variations: Other additions may include canned limas, cooked turkey, spinach, cabbage, kale, etc.

This recipe yields ?? servings.

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