Ingredients
- 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
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Zesty Lentil Soup
Time: 10 minutes prep, 65 minutes cook
Servings: 4-6 bowls
Directions
- Heat oil in a large stockpot, sauté onions, carrots, marjoram and thyme, stirring the vegetables, for about 5 minutes.
- 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.
- Add the salt, pepper, wine and cilantro and simmer for a few minutes.
- Serve warm with cheese sprinkled on each portion. (Note: freezes well)
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Summary
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.
