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Orzo, Lentil, and Flax Soup
Ingredients
1/2 green pepper, finely chopped
5 cups boiling water
1/3 cup low sodium chicken soup base
2 teaspoons granulated garlic
1 bay leaf
2 teaspoons Worcestershire sauce
28 oz tomatoes with herbs and spices
1/3 cup orzo pasta or any small soup pasta
1/3 cup Wheat Montana # 1 Green Lentils
1 teaspoon granulated sugar
1/3 cup Wheat Montana Brown Flax Seed
1/4 cup butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
Directions
In a large pot, over medium-low heat, melt butter. Add onion, carrot, celery and green pepper. Gently saute over medium-low heat for 20 minutes, stirring occasionally. Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir. Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft. Add sugar and flax seed. Stir and serve. Yield: 10 servings
