Lentil Soup

Name: Lentil Soup
Ingredients: 2 tablespoons olive oil; 1 teaspoon butter or 1 teaspoon margarine; 1 small carrot, diced small; 1 stalk celery, diced small; 2 garlic cloves, sliced; 12 teaspoon crushed red pepper flakes; 7 ounces canned tomatoes, with juice, diced; 12 lb dried lentils; 6 cups low sodium vegetable broth; 2 teaspoons fresh marjoram, minced, divided; 2 tablespoons fresh parsley, minced; 1 cup fresh chard leaves or 1 cup spinach, chopped; fresh salt and pepper

13 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 teaspoon butter or 1 teaspoon margarine
1 small carrot, diced small
1 stalk celery, diced small
2 garlic cloves, sliced
12 teaspoon crushed red pepper flakes
7 ounces canned tomatoes, with juice, diced
12 lb dried lentils
6 cups low sodium vegetable broth
2 teaspoons fresh marjoram, minced, divided
2 tablespoons fresh parsley, minced
1 cup fresh chard leaves or 1 cup spinach, chopped
fresh salt and pepper

Directions

1

1.
2

Saute carrot, celery, garlic and red pepper flakes in olive oil and butter for about five minutes to soften.
3

2.
4

Add tomatoes, lentils, broth, 1 teaspoon marjoram and bring to a simmer.
5

3.
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Partially cover and simmer for 45 minutes to 1 hour, stirring occasionally.
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4.
8

When lentils are done to your liking, add remaining ingredients and simmer for just a few minutes more.