Lentil Soup with Green Vegetables
2 T olive oil
2-3 med onions, chopped (approx. 2 c.)
3 carrots, coarsely grated
4-6 cloves garlic, chopped
¾ tsp marjoram, crumbled
¾ tsp thyme leaves
1 28 oz can diced tomatoes w/juice
7 ½ c. broth (3 bouillon cubes)
2-3 potatoes, chopped
1½ c lentils
1 bunch greens, kale or spinach is best
1½ tsp salt
¼-½ tsp pepper
Grated cheddar cheese, for optional garnish
Chop the onions, carrots, and garlic -- can be done in a food processor
Sautee all the basic ingredients for 3-5 min. while the bouillon dissolves in water.
Add tomatoes, lentils, potatoes and water to the sautee mixture. Simmer for app. 1 hour.
Add greens app. 10 min. before end of cooking, and add salt, pepper in the last 5 minutes.
Garnish grated cheddar cheese if desired