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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a very yummy lentil soup with a Mediterranean flair. I learned it from a girlfriend of mine. It is very easy to make. You can double and triple the recipe without any trouble and it freezes well if you want to use it for a freezer dinner. Most of all, it is just so tasty. It feels like comfort food, but isn't as fattening and has a lot more flavor. Ingredients:
2 tablespoons olive oil |
2 onions, chopped |
3 carrots, grated |
3/4 teaspoon marjoram |
3/4 teaspoon thyme |
3/4 cup white wine |
28 ounces chopped canned tomatoes with juice |
7 cups chicken broth or 7 cups vegetable broth or 7 cups beef broth |
1 1/2 cups lentils (rinsed in 4 changes of water) |
salt |
pepper |
1/3 cup finely chopped parsley |
1 cup grated cheddar cheese, cheese (optional) |
Directions:
1. Sauté onions in olive oil until soft.
2. Add carrots, marjoram and thyme, then sauté for an additional 5 minutes.
3. add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender.
4. Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes.
5. Serve with grated cheddar cheese on top.
6. To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese.
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