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Ingredients:
1/4 cup canola oil1 medium onion, finely chopped1 medium carrot, finely chopped1 celery stalk, finely chopped1/2 green pepper, finely chopped5 cups boiling water1/3 cup low sodium chicken broth2 teaspoons granulated garlic1 bay leaf2 teaspoons vegetarian Worcestershire sauce28 ounce can tomatoes with herbs and spices; break up tomatoes1/3 cup Orzo pasta, or any small soup pasta1/3 cup dried lentils, rinsed1 teaspoon granulated sugar1/3 cup flax seed
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| Heat oil in a large pot, over medium to medium-low heat. Add onion, 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. |
