I don't have a picture to accompany this post because I haven't made dinner for tonight yet, but this recipe was given to me by a good friend, and it has become one of our favorite soup recipes. I included her parenthetical notes because they make me chuckle when I'm preparing this soup.
So here it is:
Jill's Lentil Soup Recipe
2 tsps oil
2 onions diced
3 carrots grated
3/4 tsp marjoram
3/4 tsp thyme
1 28 oz can of diced tomatoes w/juice
7 cups broth (if you use chicken broth then it's like it has meat in it..)
1 1/2 cups lentils- rinsed and picked over
1/2 tsp salt
1/4-1/2 tsp pepper
6 ounces dry white wine (guzzle the rest while the soup simmers)
1/3 cup chopped parsley
4 ounces shredded cheese (we usually use cheddar)
2 onions diced
3 carrots grated
3/4 tsp marjoram
3/4 tsp thyme
1 28 oz can of diced tomatoes w/juice
7 cups broth (if you use chicken broth then it's like it has meat in it..)
1 1/2 cups lentils- rinsed and picked over
1/2 tsp salt
1/4-1/2 tsp pepper
6 ounces dry white wine (guzzle the rest while the soup simmers)
1/3 cup chopped parsley
4 ounces shredded cheese (we usually use cheddar)
1. Heat oil in a large saucepan and saute onion, carrots, marjoram and thyme. About 5 minutes.
2. Add tomatoes, broth and lentils. Bring the soup to a boil, reduce heat and cover. Simmer for 1 hour.
3. Add salt, pepper, and wine. Simmer for a few more minutes.
2. Add tomatoes, broth and lentils. Bring the soup to a boil, reduce heat and cover. Simmer for 1 hour.
3. Add salt, pepper, and wine. Simmer for a few more minutes.
Serve with cheese and parsley on top.
I do have one side note and that is that I often am too lazy to buy parsley and since Joel is not a big cheese fan, we usually don't serve this dish with cheese and parsley on top. I imagine it tastes even better that way, but it is still so yummy without!
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