Country Lentil Soup

Sam said he could smell this when he was pulling into the driveway on Friday evening! This is what's left over from our soup. Here's the recipe.

 

1 1/2 Cup chopped onions

1 Cup each: Sliced celery, carrots

2 Teaspoons minced garlic. I just chopped up 2 nice cloves. :-)

1 tablespoon olive oil

3 cups vegetable broth...I used 2 cans of chicken broth.

2 cups water

1 cup dried lentils

1 can (14 1/2 ounces) crushed tomatoes, undrained.

1/2 Teaspoon each dried marjoram, oragano and thyme leaves. I did not do that as I had enough spice from the can of crushed tomatoes.

Salt & Pepper, to taste.

 

1. Saute' onions, celery, carrots, and garlic in oil in large saucepan/pot 5 to 8 minutes. Add broth, water, lentils, tomatoes, and herbs; heat to boiling. Reduce heat and simmer, covered until lentils are tender, about 30 minutes. Season to taste with salt and pepper if you wish. Sprinkle each bowl of soup with a tablespoon of shredded cheese if you like.

 

Done