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  • Zesty Lentil Soup

    1 vote
    Zesty Lentil Soup
    Prep: 10 min Cook: 65 min Servings: 4
    by Alex Ford
    1 recipe
    >
    With this recipe, I modified my mother's traditional Lentil Soup recipe with red lentils, fire roasted tomatoes, cilantro and viognier to give a little more flavor and kick.

    Ingredients

    • 2 TBS. Olive or Vegetable oil
    • 2 large sweet yellow onions chopped (about 2 cups)
    • 3 carrots (coarsely grated)
    • ¾ TSP marjoram (ground)
    • ¾ TSP thyme leaves, crumbled
    • 7 cups broth (beef, chicken or vegetable (4 – 13.75 cans)
    • 1 28 oz can of diced fire-roasted tomatoes with their juice
    • 1 ½ cups red lentils
    • ¼ to ½ TSP freshly ground black pepper to taste
    • ½ TSP sea salt (or to taste)
    • 4 oz. white cheddar grated
    • 6 oz, viognier or other semi-sweet white wine (sauvignon blanc, fume blanc)
    • 1/3 cup chopped fresh cilantro 2 TBS dried cilantro

    Directions

    1. Heat oil in a large stockpot, sauté onions, carrots, marjoram and thyme, stirring the vegetables, for about 5 minutes.
    2. 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.
    3. Add the salt, pepper, wine and cilantro and simmer for a few minutes.
    4. Serve warm with cheese sprinkled on each portion. (Note: freezes well)

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