Lentil Soup
Lisanne Wheeler
A great hearty dish can easily be served as a main course with a wonderful fresh bread.
ingredients
- 2 large or 3 medium onions, chopped (2 cups)
- 3 carrots, coarsely grated
- 3/4 tsp marjoram, crumbled
- 3/4 tsp thyme leaves, crumbled
- 1 28-ounce can tomatoes with their juice, coarsely chopped
- 7 cups broth (beef, chicken or vegetable)
- 1 1/2 cups dried lentils, rinsed and picked over (or use the whole bag)
- 1/2 tsp salt (optional)
- 1/4 to 1/2 tsp freshly ground black pepper, to taste
- 6 ounces dry white wine
- 1/3 cup chopped fresh parsley or 2 TBSP dried parsley flakes
- 4 ounces cheddar, grated
directions
- 1
Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme, stirring the vegetables, for about five minutes.
- 2
Add the tomatoes, broth, and lentils. Bring the soup to a boil, reduce the heat, cover the pan and simmer the soup for about 1 hour or until lentils are tender.
- 3
Add the salt, pepper, wine, and parsley and simmer the soup for a few minutes. Serve with cheese sprinkled on each portion.
Source: Nancy Wheeler
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