Favorite Lentil Soup
Yield
8 servingsPrep
10 minCook
80 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | large |
onions
chopped |
|
| 3 | each |
carrots
grated |
|
| ¾ | teaspoon |
marjoram
|
*
|
| ¾ | teaspoon |
thyme
|
*
|
| 28 | ounce |
tomatoes, canned with juice
|
|
| 3 ½ | cups |
stock
canned |
|
| 3 ½ | cups |
water
|
|
| 1 ½ | cups |
lentils
rinsed and picked over |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| ¾ | cup |
white wine
dry |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 4 | ounces |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | large |
onions
chopped |
|
| 3 | each |
carrots
grated |
|
| 3.8 | ml |
marjoram
|
*
|
| 3.8 | ml |
thyme
|
*
|
| 809.2 | ml/g |
tomatoes, canned with juice
|
|
| 828 | ml |
stock
canned |
|
| 828 | ml |
water
|
|
| 355 | ml |
lentils
rinsed and picked over |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 177 | ml |
white wine
dry |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 115.6 | ml/g |
cheddar cheese
grated |
|
Directions
In a large pot, heat the oil.
Sauté the onions, carrots, marjoram and thyme about 8 minutes, until the vegetables are soft.
Add the tomatoes, breaking them up.
Add the broth and lentils.
Bring to a boil, reduce the heat and simmer, covered, for 1 hour.
Add the salt, pepper, wine and parsley and simmer a few minutes more.
Ladle into bowls and sprinkle with grated cheese.
