| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups, Lentils | 8 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | lg | Onion, chopped |
| 3 | Carrots, grated | |
| 3/4 | ts | Marjoram |
| 3/4 | ts | Thyme |
| 1 | cn | Tomatoes with juice (28 oz) |
| 7 | c | Homemade broth OR |
| 3 1/2 | c | Canned broth AND |
| 3 1/2 | c | Water |
| 1 1/2 | c | Lentils, rinsed and picked over |
| 1/2 | ts | Salt |
| Pepper to taste | ||
| 3/4 | c | Dry white wine |
| 1/2 | c | Chopped parsley |
| 4 | oz | Cheddar cheese, grated |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“For those who trust in God, there is always HOPE!”