Luanne's Lentil Soup

March 06, 2014

128

I found this recipe in a magazine when I lived in Germany. I tried it then, loved it but the kids hated it. We are now empty nesters and can make what we like so I just made a pot today. Not sure who Luanne was but I love this soup.

1/2 cup olive oil
4 large onions, chopped
2 carrots, chopped
1 teaspoon thyme
1 teaspoon marjoram
6 cups meat stock
(I used beef this time)
2 cups dry lentils, rinsed and picked through
2 Tablespoons parsley
2 pounds canned tomatoes
1/2 pound fresh mushrooms, sliced
1/2 cup sherry, optional
2 cups grated Swiss cheese

In a large pot, saute the onions and carrots in the olive oil for 3 to 5 minutes. Stir in the thyme and marjoram and saute an additional minute. Add the stock, lentils, parsley, tomatoes, mushrooms and sherry. Cover the pot and cook until the lentils are tender, about 1 hour. To serve, place two tablespoons grated cheese in each bowl and top with ladle of soup. I like to put a splash of sherry in the bowl for adults now, really really makes it taste good. *I used the Muir Glen fire roasted tomatoes for this, I have recently discovered how great these taste and use them in anything I can.

Nutritions

Calories
180

Sodium
690mg
28% DV

Fat
11g
17% DV

Protein
7g
15% DV

Carbs
11g
3% DV

Fiber
2g
8% DV