Lentil, Cheese, and Vegetable Soup
|Vegetable oil||1 Tablespoon|
|Olive oil/Vegetable oil||1 1⁄3 Tablespoon (1 Tablespoon Plus I Teaspoon)|
|Carrots||1 Cup (16 tbs), julienned|
|Onions||1 Cup (16 tbs), diced|
|Garlic||1 Clove (5 gm), minced|
|Thyme leaves||1⁄4 Teaspoon|
|Lentils||3 Ounce, sorted and rinsed (Uncooked)|
|Lentils||3 Ounce, uncooked|
|Instant chicken broth and seasoning mix||2 Ounce (2 Packets)|
|Swiss chard||4 Cup (64 tbs), thoroughly washed and drained chopped|
|Swiss chard||4 Cup (64 tbs), drained|
|Cheddar||1⁄4 Pound, shredded|
|Italian flat leaf parsley||1 (For Garnish)|
|Italian flat leaf parsley||2 Teaspoon, chopped (For Garnish)|
1.Take a 2 quart saucepan and heat some oil in it.
2.Add in carrots, garlic, onions, thyme, bayleaf and stir fry over medium heat for about 2 minutes until vegetables become tender and crisp.
3.Add in lentils, water, broth mis and combine well.
4. Bring mixture to boil.
5.Let simmer over low heat for about 15 minutes until lentils soften.
6.Stir in the Swiss chard and cook for another 10 minutes.
7.Add in cheese and let simmer until cheese melts of for 5 minutes.
8. Season with salt and pepper.
9. Serve hot.