>Recipes
Lentil Soup
Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 0:45
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Ingredients
1 1/2 cup Onions, raw 1 tsp Oil, vegetable safflower, salad or cooking, oleic, (over 70%) 1/3 cup Alcoholic beverage, wine, table, white 1 cup Carrots, raw 2 cup Tomatoes, red, ripe, raw, year round average 1/2 tsp Spices, thyme, ground 1/2 tsp Spices, marjoram, dried 1 cup Lentils, sprouted, raw 3 cup Soup, chicken broth, canned, prepared with equal volume water, commercial 3 tbls Miso 1/2 cup Cheese, swiss 1 med Carrots, raw 1 med Onions, spring or scallions (includes tops and bulb), raw
Directions
1. In a large stock pot over medium-high heat, saute onions in oil and wine until soft but not browned.
2. Add carrots, tomatoes, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.
3. Add lentils and cook for 2 more minutes.
4. Add chicken broth and bring to a boil. Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).
5. Before serving, remove pot from heat and stir in miso.
6. To serve, add grated cheese to the bottom of each bowl and ladle soup on top. Garnish with carrots and green onions.
2. Add carrots, tomatoes, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.
3. Add lentils and cook for 2 more minutes.
4. Add chicken broth and bring to a boil. Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).
5. Before serving, remove pot from heat and stir in miso.
6. To serve, add grated cheese to the bottom of each bowl and ladle soup on top. Garnish with carrots and green onions.
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