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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Vegetarian Lentil Soup seasoned with marjoram Ingredients:
2 tablespoons olive oil |
1 teaspoon butter or 1 teaspoon margarine |
1 small carrot, diced small |
1 stalk celery, diced small |
2 garlic cloves, sliced |
1/2 teaspoon crushed red pepper flakes |
7 ounces canned tomatoes, with juice, diced |
1/2 lb dried lentils |
6 cups low sodium vegetable broth |
2 teaspoons fresh marjoram, minced, divided |
2 tablespoons fresh parsley, minced |
1 cup fresh chard leaves or 1 cup spinach, chopped |
fresh salt and pepper |
Directions:
1. 1. Saute carrot, celery, garlic and red pepper flakes in olive oil and butter for about five minutes to soften.
2. 2. Add tomatoes, lentils, broth, 1 teaspoon marjoram and bring to a simmer.
3. 3. Partially cover and simmer for 45 minutes to 1 hour, stirring occasionally.
4. 4. When lentils are done to your liking, add remaining ingredients and simmer for just a few minutes more.
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