This is my favorite too. It comes from the second cookbook I purchased for myself as a young adult, Jane Brody’s Good Food Book (the first was The Joy of Cooking). I think what makes this so delicious is the addition of a little white wine. I made this last night for my knitting friends and it was fun to look through the book again. Lots of recipes I’d still like to try. My edition was published in 1987.
My Favorite Lentil Soup, from Jane Brody’s Good Food Book
- 2 T olive or vegetable oil
- 2 c chopped onions
- 3 carrots, coarsely grated
- 3/4 t marjoram, crumbled
- 3/4 t thyme leaves, crumbled
- 1 28-oz can tomatoes with their juice, coarsely chopped
- 7 c broth (beef, chicken, or vegetable)*
- 1 1/2 c dried lentils, rinsed and picked over
- 1/2 t salt
- freshly ground black pepper to taste
- 6 oz dry white wine
- 1/3 c chopped fresh parsley or 2 T dried parsley flakes
- 4 oz Cheddar, grated
- Heat the oil in a large saucepan, and saute the 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 parsley, and simmer the soup for a few minutes. Serve with cheese sprinkled on each portion.
* In place of homemade broth, you can use 3 bouillon cubes with 7 cups of water or 3 1/2 cups of canned broth and 3 1/2 cups of water.