MY FAVORITE LENTIL SOUP
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.
Provided by alice Dave
Categories Clear Soup
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions in olive oil until soft.
- Add carrots, marjoram and thyme, then sauté for an additional 5 minutes.
- add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender.
- Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes.
- Serve with grated cheddar cheese on top.
- To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese.
Nutrition Facts : Calories 326.9, Fat 9.9, SaturatedFat 1.7, Sodium 1630.9, Carbohydrate 35.6, Fiber 10.3, Sugar 12.3, Protein 18.1
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