Lentil Soup

We make this soup all the time.  We always use red lentils, give it a good whirl with an immersion blender when done and put some grated cheddar on top.

My Favorite Lentil Soup

Jane Brody’s Good Food Book

Jane Brody

• 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.