A popular Guest House recipe that is vegan, easy to make and packed with flavor. Recipe calls for dry herbs – but use fresh for extra flavor. Serve with shredded cheese if desired and add tabasco sauce if you want a little more zip.
Serves 4 -5
2 TBS olive oil
2 large onions chopped
2 large carrots cut into bit-sized cubes
2 large potatoes
1 tsp dried thyme
1/2 tsp marjoram
1 tsp salt
3 cups vegetable stock (from bouillon cubes)
1 cup lentils rinsed
1/4 cup chopped parsley
14 oz can whole tomatoes chopped with juice
1/4 cup dry sherry
In a stovetop soup pot, sauté onions, carrots, potatoes for 5 minutes. Add thyme, marjoram and sauté 1 minute more. Reduce heat. Stir in stock, lentils, parsley and tomatoes. Add salt and cook covered about 45 minutes. Stir in sherry. Serve with a bowl of shredded white cheddar cheese.