I absolutely LOVE this lentil soup. The inspiration came many years ago from Jane Brody and it has evolved into the recipe below. It is basically a vegetarian recipe if you use vegetable broth instead of chicken broth, but I go for the chicken broth. My husband likes to add some cooked ham to his portion.
My sister changed the white wine to lemon juice and I have to say I like this better than the wine. Without further ado….
My Lentil Soup
2 Tbsp. Extra Virgin Olive Oil
4-6 cloves garlic, minced
2 large onions, chopped
5 carrots, chopped (this is really an “about” as I buy a 1 lb bag of organic carrots and use the whole bag, minus what I munch on)
1 tsp dry oregano (original recipe called for marjoram, but never seem to have it)
1 tsp dry thyme
2 15 oz cans fire-roasted diced tomatoes (I’ve used regular when I can’t find these)
8 cups chicken broth
1 1/2 cups dried lentils, rinsed and picked over
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1/3 cup fresh squeezed lemon juice (this originally called for 6 oz dry white wine which is also good… I like a Chardonnay or Chablis)
1/2 cup chopped fresh parsley (am always generous with parsley — it adds some green)
Grated cheese for topping – Parmesan, Cheddar, or whatever suits you.
1. Heat oil in soup pot and saute the garlic, onions, carrots, oregano and thyme, stirring for about 5 – 7 minutes.
2. Add tomatoes, broth, and lentils. Bring soup to a boil, reduce the heat, cover, and simmer for about an hour or until lentils are done.
3. Add salt, pepper, lemon juice, and parsley. Simmer for a few minutes. Serve with cheese sprinkled on top.