Jane Brody named this recipe appropriately: My Favorite Lentil Soup. From her Good Food Book and my all-time favorite soup recipe.
My Favorite Lentil Soup
2 T. olive oil
2 onions, chopped (I only used 1 to hopefully convince the monsters to eat it)
3 carrots, grated or chopped
3/4 tsp. marjoram
3/4 tsp. thyme
2 14oz cans fire-roasted tomatoes, with juice
6-7 cups broth
1/2 tsp coarse salt
black pepper to taste
6 oz dry white wine
2 T. dried parsley
grated cheddar cheese for topping
Heat the oil in a Dutch oven and saute the veggies and herbs for about 5 minutes. Add the tomatoes, broth, and lentils. Bring to a boil then reduce the heat and cover. Simmer for about 1 hour until the lentils are tender. Add the salt, pepper, wine and parsely and simmer for a few more minutes. Top with cheese.
The cheese isn’t necessary, but it helps make the lentils a complete protein and is very tasty.
This recipe freezes really well.
4 thoughts on “Retake Homemade: Lentil Soup”
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Hey, one thing- you forgot to say how many lentils are in the soup. 😎
Snort. I can’t believe I left the lentils off “lentil” soup! I usually use half the small bag, which is about 1 1/2 cups.
LOL, too funny Ann! 🙂
This sounds like a great recipe, Joely! Thanks for sharing!