Hearty Lentil Soup

Hearty Lentil Soup

2 tbsp avocado or olive oil

2 onions, diced

1 carrot, chopped

½ tsp dried thyme

½ tsp dried marjoram

3 cups of vegetable or chicken stock

1 cup lentils (rinsed and drained)

1 pinch salt

¼ cup fresh parsley

1 16-ounce can of tomatoes

Optional: crumbled goat cheese

Heat the oil in a large soup pot and sauté the onions and carrots for 3 to 5 minutes, until they are softened. Add dried herbs and sauté for 1 minute. 

Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender, about 45 minutes.

When it’s done, place in bowls and serve. 

Optional: when serving, put 2 tablespoons of goat cheese each in each bowl before adding the soup for a creamier version.