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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This soup recipe came from a Junior League of Cincinnati cookbook and it is excellent. It can easily be made vegetarian by substituting vegetable broth for the beef broth. It's wonderful served with crusty bread or rolls. Ingredients:
3 medium onions, chopped |
3 carrots, coarsely chopped |
3/4 teaspoon marjoram |
3/4 teaspoon thyme |
2 tablespoons vegetable oil |
1 (28 ounce) can tomatoes, coarsely chopped and with juice |
3 1/2 cups beef broth |
3 1/2 cups water |
1 1/2 cups dried lentils |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3/4 cup white wine |
2 tablespoons parsley |
1 cup cheddar cheese, grated,optional |
Directions:
1. In large saucepan, saute onions, carrots, marjoram and thyme in the oil for 5 minutes, stirring frequently.
2. Add tomatoes, broth, water and lentils.
3. Bring to a boil, reduce heat and simmer, covered, for 1 hour or until lentils are tender.
4. Stir in salt, black pepper, wine, and parsley.
5. Simmer for a few additional minutes.
6. Sprinkle with cheese.
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