Lentil Soup

Ingredients

• 2 Tablespoons olive or vegetable oil
• 2 large onions, chopped (2 cups)
• 3 carrots, coarsely grated or sliced
• 3/4 teaspoon thyme, crumbled
• 1 (28 oz.) can ready cut tomatoes with their juice
• 7 cups broth (vegetable, chicken or beef)
• 1 1/2 cup lentils, rinsed and picked over
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoons pepper
• 6 ounces dry white wine
• 2 tablespoons dried parsley flakes or 1/3 cup chopped
• fresh parsley
• 4 ounces grated Cheddar cheese (optional)

Directions

Heat oil in a large saucepan; saute the onions, carrots, and thyme, stirring the vegetables, for about 5 minutes. Add the tomatoes, broth and lentils. Bring soup to a boil; reduce the heat, cover the pan, and simmer about 45 minutes, or until lentils are tender. Add the salt, pepper, wine and parsley. Simmer the soup for a few minutes. Serve with cheese sprinkled on each portion, if desired. **Note if you used canned broth, use 3 1/2 cups broth and 3 1/2 cups water. If you use bullion, use 3 bullion cubes and 7 cups of water.