Friday, October 9, 2015

Best lentil soup

Thank you to My Material Life blog for posting this recipe
My Favorite Lentil Soup, from Jane Brody’s Good Food Book
  • 2 T olive or vegetable oil
  • 2 c chopped onions
  • 3 carrots, coarsely grated
  • 3/4 t marjoram, crumbled
  • 3/4 t thyme leaves, crumbled
  • 1 28-oz can tomatoes with their juice, coarsely chopped
  • 7 c broth (beef, chicken, or vegetable)*
  • 1 1/2 c dried lentils, rinsed and picked over
  • 1/2 t salt
  • freshly ground black pepper to taste
  • 6 oz dry white wine
  • 1/3 c chopped fresh parsley or 2 T dried parsley flakes
  • 4 oz Cheddar, grated
  1. Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme, stirring the vegetables for about 5 minutes.
  2. Add the tomatoes, broth, and lentils.  Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender.
  3. Add the salt, pepper, wine, and parsley, and simmer the soup for a few minutes.  Serve with cheese sprinkled on each portion.


* In place of homemade broth, you can use 3 bouillon cubes with 7 cups of water or 3 1/2 cups of canned broth and 3 1/2 cups of water.

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