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Name: Thick Lentil Soup
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 1 cup Dried lentils; 1 tablespoon Salt; 1/2 teaspoon Dried thyme; 1/2 teaspoon Dried marjoram; 4 large Onions finely chopped; 4 large Carrots pared and sliced (or cubed); 1/4 cup Olive oil; 1/4 cup Fresh parsley chopped; 2 28 oz Cans of diced tomatoes; 2 tablespoons Dry sherry; 1/4 cup Swiss or Gruyere cheese shredded or grated

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INGREDIENTS

1 cup Dried lentils
1 tablespoon Salt
1/2 teaspoon Dried thyme
1/2 teaspoon Dried marjoram
4 large Onions ; finely chopped
4 large Carrots ; pared and sliced (or cubed)
1/4 cup Olive oil
1/4 cup Fresh parsley ; chopped
2 28 oz Cans of diced tomatoes
2 tablespoons Dry sherry
1/4 cup Swiss or Gruyere cheese ; shredded or grated

Servings

INSTRUCTIONS

1. Wash lentils. In 4 quart kettle, combine lentils and 4 cups of water; let stand 1 hour.

2. Add salt, thyme, and marjoram and bring to a boil; reduce heat and simmer, covered, for 1 hour.

3. Meanwhile, slowly cook onion and carrot in hot oil until softened, 10 to 15 minutes. Add to lentils with sherry. Add tomatoes. Simmer, covered, about 1 hour, or until lentils are tender.

4. To serve, sprinkle cheese over top of soup, or put 1 to 2 tablespoons of grated cheese in each bowl and spoon lentil soup over top.

NOTES

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 8 Servings

Calories: 171
Calories from Fat: 20 (12%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 29.1mg		1 %
Potassium 509mg		13 %
Total Carbohydrate 29.3g		9 %
	Dietary Fiber 11g	44 %
	Sugars, other 18.3g
Protein 8.7g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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