This is a very yummy lentil soup with a Mediterranean flair. I learned it from a girlfriend of mine. It is very easy to make. You can double and triple the recipe without any trouble and it freezes well if you want to use it for a freezer dinner. Most of all, it is just so tasty. It feels like comfort food, but isn't as fattening and has a lot more flavor.

Ingredients

4 serv.

olive oil↗2 tablespoons
onions↗2
chopped
carrots↗3
grated
marjoram↗3⁄4 teaspoon
thyme↗3⁄4 teaspoon
white wine↗3⁄4 cup
chopped canned tomatoes with juice28 ounces
vegetable broth or beef broth↗7 cups
lentils (rinsed in 4 changes of water)↗1 1⁄2 cups
salt↗
pepper↗
finely chopped parsley1⁄3 cup
grated cheddar cheese, cheese (optional)↗1 cup

Step-by-step instructions

1
Sauté onions in olive oil until soft.
2
Add carrots, marjoram and thyme, then sauté for an additional 5 minutes.
3
add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender.
4
Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes.
5
Serve with grated cheddar cheese on top.
6
To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese.

Source: food.com

Original recipe ↗

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