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.
