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Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a very yummy lentil soup with a Mediterranean flair. I learned it from a girlfriend of mine. It is very easy to make. You can double and triple the recipe without any trouble and it freezes well if you want to use it for a freezer dinner. Most of all, it is just so tasty. It feels like comfort food, but isn't as fattening and has a lot more flavor.

Ingredients Nutrition

Directions

  1. Sauté onions in olive oil until soft.
  2. Add carrots, marjoram and thyme, then sauté for an additional 5 minutes.
  3. add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender.
  4. Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes.
  5. Serve with grated cheddar cheese on top.
  6. To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese.
Most Helpful

4 5

Really tasty! I thought I had lentils at home but was mistaken and used yellow split peas, adjusting for cooking time.

5 5

Nice flavors. My lentils took more time to cook, but it was worth the wait. Also freezes well.