Agribition Lentil Soup
|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)|
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.