Orzo, Lentil and Flax Soup

50

mL

butter

¼

cup

1

medium onion, finely chopped

1

1

medium carrot, finely chopped

1

1

celery stalk, finely chopped

1

½

green pepper, finely chopped

½

1.25

L

boiling water

5

cups

75

mL

low sodium chicken soup base

½

cup

10

mL

granulated garlic

2

tsp.

1

bay leaf

1

10

mL

Worcestershire sauce

2

tsp.

796

mL

can tomatoes with herbs and spices

28

oz.

75

mL

orzo pasta, or any small soup pasta

1/3

cup

75

mL

dried lentils, rinsed

1/3

cup

5

mL

granulated sugar

1

tsp

75

mL

flaxseed

1/3

cup

• In a large pot, over medium to medium-low heat, melt butter.
• Add onion, carrot, celery and green pepper. Gently sauté over medium-low heat for 20 minutes, stirring occasionally.
• Add boiling water, soup base, granulated garlic, Worcestershire sauce, garlic, bay leaf, tomatoes with juice, orzo and lentils. Stir.
• Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft.
• Add sugar and flaxseed. Stir and serve.

Yield:  10 servings
Serving Size: 250 mL (1 cup)