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Categories:
olive oil onions carrots marjoram thyme tomatoes vegetable broth lentils salt fresh ground pepper white wine fresh parsley Cheddar cheese
Viewed: 75 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 2 onions, large, chopped (abt. 2 cups)
- 3 carrots, coarsely grated
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 (28 ounce) can diced tomatoes, undrained
- 7 cups vegetable broth
- 1 12 cups dried lentils
- salt
- fresh ground pepper
- 1 cup white wine
- 13 cup fresh parsley, chopped (or 2T dried parsley)
- 4 ounces cheddar cheese, grated
Method
- Saute onions in oil, then add carrots & spices.
- Cook about 5 minutes.
- Add tomatoes, broth and lentils.
- Bring to a boil then reduce heat to simmer.
- Cook in covered pot about 1 hour or until lentils are tender.
- Add salt, pepper, wine and parsley just at the end of cooking time.
- Sprinkle each portion with cheddar.
