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Agribition Lentil Soup

Country.Chef's picture
Ingredients
  Vegetable oil 15 Milliliter (1 tablespoon)
  Chopped onions 500 Milliliter (2 cups)
  Chicken stock/Beef stock 2 Liter (8 cups)
  Canned tomatoes 19 Ounce (1 can, 540 milliliter)
  Dried lentils 250 Milliliter, rinsed (1 cup)
  Thinly sliced carrots 250 Milliliter (1 cup)
  Dried thyme 1⁄2 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Dry sherry 50 Milliliter (1/4 cup)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In 16-cup (4 L) stockpot or Dutch oven, heat oil over medium heat; cook onions until softened, about 3 minutes.
Add stock, tomatoes, lentils, carrots, thyme and marjoram; simmer, covered, for 45 minutes or until lentils and vegetables are tender.
Season with salt and pepper to taste.
Stir in sherry.
Place 1 to 2 tbsp (15 to 25 mL) of the cheese in each soup bowl; ladle soup into bowls.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy
Servings: 
10

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