Emprimir
Correo Electrónico
Add a photoWith 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.
Ingredientes
- 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 â 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
Direcciones
- 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)
Languages
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% |
