Ingredients
- 2 tablespoons olive oil ( or vegetable oil)
- 8 ounces yellow onions, chopped (2 large or medium onions 4 ounces each)
- 4 ounces carrots, coarsely grated (3 medium, 2 ounces each)
- 3/4 teaspoon marjoram (or less, crumbled)
- 3/4 teaspoon thyme (or less, crumbled)
- 1 can ( 28 ounce) tomatoes (with juice, coarsely chopped)
- 7 cups vegetable broth (or 3 bouillon cubes in 7 cups water, or 3½ cups canned broth with 3½ cups water)
- 1 1/2 cups dried lentils (rinsed and picked over)
- 1/2 teaspoon salt (if using stock)
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 6 ounces dry white wine (not cooking wine)
- 1/3 cup chopped fresh parsley
- 4 ounces cheddar cheese (medium cheddar, grated)
How to Make
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Step 1: Add tomatoes, broth, and lentils.
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Step 2: Bring soup to a boil, reduce heat, cover pan, and simmer about 1 hour or until lentils are tender.
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Step 3: Add (optional salt), pepper, wine, and parsley and simmer soup for a few minutes.
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Step 4: Serve with 1/2 ounce of cheese sprinkled on top of each portion.
We hope you enjoy this recipe!
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