Lentil Soup

This isn't a great picture. For a better one from the recipe card, go here.

 

Here is the recipe:

 

2 tbs vegetable oil

1 large onion, chopped

3 large carrots, chopped

1/2 tsp dried thyme

28 oz diced tomatoes (canned)

7 cups beef or chicken broth

1 1/2 cup dried lentils, rinsed

1 tsp salt

1/4 tsp pepper

1/3 cup chopped fresh parsley

4 oz grated Cheddar chese

 

Heat oil in a large pot over low heat. Add the onion, carrots & thyme. Cook, stirring occasionally, until onion is tender, about 10 minutes.

 

Add undrained tomatoes, broth and lentils to the pot. Bring to a boil.

 

Reduce heat to low. Cover; simmer soup, stirring occasionally, until lentils are tender, about 35 minutes.

 

Add salt, pepper and parsley to pot. Simmer soup for 5 minutes longer. Top each serving with Cheddar.

 

I used a couple of extra carrots (about 4 cups total) and a couple tablespoons of dried parsley in place of the fresh. I also used 2 cups of vegetable broth, 1 cup of red wine 2 cups of chicken broth and 2 cups of water, because that is what I had on hand.

 

This was very good and I would make it again.

Done