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Favorite Lentil Soup


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Beans/legum Soups/stews

Ingredients:

  • 2 tb Olive oil
  • 2 lg Onion, chopped
  • 3 Carrots, grated
  • 3/4 ts Marjoram
  • 3/4 ts Thyme
  • 1 cn Tomatoes with juice (28 oz)
  • 7 c Homemade broth OR
  • 3 1/2 c Canned broth AND
  • 3 1/2 c Water
  • 1 1/2 c Lentils, rinsed and picked over
  • 1/2 ts Salt
  • Pepper to taste
  • 3/4 c Dry white wine
  • 1/2 c Chopped parsley
  • 4 oz Cheddar cheese, grated

Directions:

In a large pot, heat the oil. Saute 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 sprinle with grated cheese.
 
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip