Lentil Soup

I've been raving about this soup recently, so here it is. Listed as "My favorite lentil soup" in the Good Food Book by Jane Brody. For a household of 2 I typically make a 1/2 batch as the recipie makes more leftovers than I want otherwise.

3 Tbs olive oil
2 large onions chopped
3 carrots grated
1 28-oz can diced tomatoes
7 cups broth
1 1/2 cups dried lentils*
salt
pepper
marjoram
thyme
6oz white wine (optional)
1/2 cup grated cheddar cheese (optional)

1. Heat the oil and saute onions, carrots and spices (I often use about 1 tsp of an italian mix of spices) for about 5 min over medium heat

2. Add broth, tomatoes, and lentils. Bring to a boil and then reduce heat and simmer covered until lentils are soft (about 1 hour)

3. Add fresh parsley, wine and simmer a few more miutes. serve with grated cheese.

The wonder of this soup is that everyone seems to love it, it is very easy and very forgiving. Feel free to modify herbs. or omit entirely. White wine does add a nice touch and I always pour both the soup and myself a glass if I have it but more times than not I don't.

*Salt Lake grocery stores have decided that lentils are "mexican" and thus dried lentils are usualy found in a package near salsa and pinto beans. Certainly many other cultures use lentils but apparently none of them are close enough to the temple to be worth mentioning. Also if you use red lentils it tastes fine but cooks much faster and can become mushy- I prefer the normal grey-greenish lentils which take a bit longer but don't turn to mush if you let 'em simmer.