Macaroni Grill's Lentil Soup

By á-170456

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)

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.