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Ingredientes
- 2 Tbsp. extra virgin olive oil or possibly vegetable oil
- 2 lrg onions minced (2 c.) or possibly 3 medium onions
- 3 x carrots coarsely grated
- 3/4 tsp marjoram crumbled
- 3/4 tsp thyme crumbled
- 28 ounce canned tomatoes coarsely minced*
- 7 c. broth (beef, chicken, or possibly vegetable)
- 1 1/2 c. dry lentils rinsed
- 1/2 tsp salt if you like
- 1/4 tsp fresh grnd black pepper or possibly to taste
- 6 ounce dry white wine
- 1/3 c. minced fresh parsley or possibly 2 t dry flakes
- 4 ounce cheddar cheese grated
Direcciones
- * Use juice from canned tomatoes, too.
- Heat oil in large saucepan, and saute/fry onions, carrots, marjoram, and thyme, stirring for about 5 min.
- Add in tomatoes, broth, and lentils. Bring soup to a boil, reduce heat, cover pan, and simmer soup for about 1 hr. or possibly till lentils are tender.
- Add in salt, pepper, wine, and parsley and simmer soup for a few min. Serve with cheese sprinkled on each portion.
- NOTES : Can make in double batches and freeze several lunch size servings.
- In place of homemade broth, you can use 3 bouillon cubes with 7 c. of water or possibly 3-1/2 c. of canned both and 3-1/2 c. of water. If you do, don't add in salt.
- (doubles & freezes well)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 436g | |
| Recipe makes 8 servings | |
| Calories 282 | |
| Calories from Fat 77 | 27% |
| Total Fat 8.7g | 11% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1218mg | 51% |
| Potassium 695mg | 20% |
| Total Carbs 34.38g | 9% |
| Dietary Fiber 13.3g | 44% |
| Sugars 7.5g | 5% |
| Protein 14.26g | 23% |
