Submitted by Angie Rogers!
Serves 8-10
1 c dried lentils
4 c water
1 T salt
½ tsp dried thyme leaves
½ tsp dried marjoram leaves
4 large onions
2 to 4 carrots
¼ c olive or salad oil
8 lb canned chopped tomatoes
(original recipe called for 2 fresh or canned tomatoes)
¼ c parsley, chopped
2 T dry sherry wine
For serving: ¼ to ¾ c grated Swiss or Gruy’ere cheese OR dollop of sour cream
Put lentils in a strainer and rinse thoroughly under cold running water. Sort lentils; remove any pieces of stone or dirt. Put lentils in a 4 quart pot and add water. Cover and let stand at room temperature for 1 hour.
Add to lentils and water the salt, thyme and marjoram. Place over high heat and bring to a boil. Cover; reduce heat to low and simmer for 1 hour. Be careful not to cook lentils too fast.
Meanwhile, peel onions and carrots. Chop onions very fine. Dice carrots into ¼ inch pieces. In large skillet, heat oil over moderately high heat. When hot, add onions and carrots and cook for 10-15 minutes; stirring frequently with a wooden spoon until vegetables are tender but not browned.
Coarsely chop fresh or canned tomatoes. Add onion/carrot mixture, chopped tomatoes, parsley and sherry wine to lentils. Cover and simmer for about 1 hour longer or until lentils are tender and most of the moisture is absorbed.
To serve: put soup into a heated soup tureen and sprinkle cheese over top or put 1 to 2 T grated cheese in each individual bowl and ladle soup over top or top each serving with a dollop of sour cream.
Notes: After sautéing the vegetables and cooking the lentils for the first 1 hour with the thyme and marjoram, all the ingredients can be combined in a crock pot and cooked for 4 hours.
