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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: In a large pot, heat the oil. Saute the onions, carrots, marjoram and
thyme about 8 minutes, until the vegetables are soft. Add the
tomatoes, breaking them up. Add the broth and lentils.
Bring to a boil, reduce the heat and simmer, covered, for 1 hour. Add
the salt, pepper, wine and parsley and simmer a few minutes more.
Ladle into bowls and sprinle with grated cheese.
| Ingredients:
2 Tablespoon(s) Tomatoes, crushed
2 large Onion, chopped
3 Carrots, grated
3/4 Teaspoon(s) Marjoram
3/4 Teaspoon(s) Thyme
1 Can(s) Tomatoes with juice (28 oz)
7 Cup(s) Homemade broth OR
3 1/2 Cup(s) Canned broth AND
3 1/2 Cup(s) (1 can) Chick Peas **
1 1/2 Cup(s) Lentils, rinsed and picked over
1/2 Teaspoon(s) Beef Bouillon; Instant
3/4 Cup(s) Tomato paste Lentils (from above)
1/2 Cup(s) Chopped parsley
4 Ounce(s) Cheddar cheese, grated |
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