LENTIL SOUP - NANCY SOLOSKI

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LENTIL SOUP - NANCY SOLOSKI image

Categories     Bean

Number Of Ingredients 10

1/4 c. olive oil
2 large onions, chopped
1 carrot, chopped salt to taste
1/4 c. chopped fresh parsley
1 lb. canned tomatoes
1/2 t. each dried thyme and marjoram leaves
1/4 c. sherry
3 c. stock or seasoned water
1 c. dry lentils, washed
2/3 c. grated Swiss cheese

Steps:

  • In large pot saute 3 - 5 minutes the olive oil, onions and carrots. Add and saute l more minute the dried herbs. Add stock and lentils, parsley and tomatoes. Cook covered until lentils are tender (about 45 minutes). Add sherry. Place cheese in bowl and top with soup. Good with corn muffins and fruit for dessert.

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