Lentil Soup

Recipe from Mimi

Ingredients

• 1 lb Italian sausage, mild, spicy, -OR- mixed (opt)

• 2 cups onions, chopped

• 3 carrots, coarsely chopped

• ¾ tsp marjoram, crumbled

• ¾ tsp thyme leaves, crumbled

• 1 (28 oz) can tomatoes with juice, coarsely chopped

• 7 cups broth (vegetable, chicken or beef)

• 1 ½ cup dried lentils, rinsed

• ½ tsp salt

• ¼ to ½ tsp freshly ground black pepper

• 6 ounces dry white wine -OR- white wine vinegar

• ⅓ cup chopped fresh parsley -OR- 2 Tbs dried parsley flakes

For serving: Grated cheddar cheese

Directions

In a large pan cook sausageHeat oil in large saucepan. Add onions, carrots, marjoram and thyme, sauté and stir for about 5 minutes.

Add the tomatoes, broth and lentils (and parsley if using dired). Bring to a boil, reduce heat. Simmer covered for about 1 hour or until lentils are tender.

Add salt, pepper, and wine (and parsley if using fresh). Simmer together for a couple minutes. 

Serve with grated cheddar sprinkled on top.