Red Lentil Soup

Adapted from Good Food Book by Jane Brody and seen in an article in the Feb. 27 issue of the Milwaukee Journal Sentinel

~from Savoring Time in the Kitchen

2 tablespoons extra-virgin olive oil

2 large onions, chopped

3 carrots, chopped

3/4 teaspoon dried marjoram, crumbled

3/4 teaspoon dried thyme leaves, crumbled

1 can (28 ounces) chopped tomatoes with juice

7 cups beef stock (I used beef but chicken stock or vegetable stock would also work well)

1-1/2 cups red lentils, rinsed and picked over

1/2 teaspoon salt, optional

1/2 teaspoon freshly ground black pepper, to taste

6 ounces dry white wine (I used half that amount)

1/3 cup chopped fresh parsley or 2 tablespoons dried parsley flakes

4 ounces sharp cheddar cheese, grated

Croutons (recipe follows)

In a large saucepan, heat the oil and saute onions, carrots, marjoram and thyme, stirring occasionally, for about 5-7 minutes. 

Add tomatoes, broth and lentils.  Bring soup to a boil and then reduce heat, cover pan and simmer about 1 hour or until lentils are tender. 

Add salt, pepper, wine and parsley and simmer soup another 10-15 minutes.  Serve hot with toasted croutons and grated cheese. 

Croutons:

3-4 slices of French bread, preferably frozen

Extra Virgin Olive Oil

Freshly Ground Pepper

Preheat oven to 350F

Place some olive oil in the palms of your hands and rub both sides of the bread lightly with the oil.  Sprinkle freshly ground pepper on all sides of the bread.  Remove crust and slice into cubes.  Place the cubes on a baking sheet and bake for approximately 5-9 minutes or until lightly golden. They taste best if not over-baked.