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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese. Ingredients:
1 cup dried lentils, rinsed |
6 cups chicken broth |
2 cups chopped onion |
1 garlic clove, minced |
1 tablespoon vegetable oil |
2-1/2 cups chopped fresh tomatoes |
1 cup sliced carrots |
1/2 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
Directions:
1. In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.
2. Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender. Yield: about 8 servings (2 quarts).
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