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With this recipe, I modified my mother's traditional Lentil Soup recipe with red lentils, fire roasted tomatoes, cilantro and viognier to give a little more flavor and kick.

Prep time:
Cook time:
Servings: 4-6 bowls
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Ingredients

Cost per serving $3.10 view details
  • 2 TBS. Olive or Vegetable oil
  • 2 large sweet yellow onions chopped (about 2 cups)
  • 3 carrots (coarsely grated)
  • ¾ TSP marjoram (ground)
  • ¾ TSP thyme leaves, crumbled
  • 7 cups broth (beef, chicken or vegetable (4 – 13.75 cans)
  • 1 28 oz can of diced fire-roasted tomatoes with their juice
  • 1 ½ cups red lentils
  • ¼ to ½ TSP freshly ground black pepper to taste
  • ½ TSP sea salt (or to taste)
  • 4 oz. white cheddar grated
  • 6 oz, viognier or other semi-sweet white wine (sauvignon blanc, fume blanc)
  • 1/3 cup chopped fresh cilantro 2 TBS dried cilantro

Directions

  1. Heat oil in a large stockpot, sauté onions, carrots, marjoram and thyme, stirring the vegetables, for about 5 minutes.
  2. Add the tomatoes, broth and lentils. Bring the soup to a boil, reduce the heat, cover the pan and simmer the soup for about 1 hour or until the lentils are tender.
  3. Add the salt, pepper, wine and cilantro and simmer for a few minutes.
  4. Serve warm with cheese sprinkled on each portion. (Note: freezes well)
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Nutrition Facts

Amount Per Serving %DV
Serving Size 671g
Recipe makes 4 servings
Calories 529  
Calories from Fat 152 29%
Total Fat 17.11g 21%
Saturated Fat 7.08g 28%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 2150mg 90%
Potassium 998mg 29%
Total Carbs 60.6g 16%
Dietary Fiber 24.4g 81%
Sugars 10.25g 7%
Protein 26.86g 43%

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