Here is the recipe that Sue was known for – Lentil Soup. She didn’t write it but she loved it and everyone who tried it liked it too. Her family would like to share it with you.

Lentil Soup for a Small Planet
Serves: 4 to 6


¼ cup olive oil
2 large onions, chopped
1 carrot, chopped
1 ½ teaspoon  fresh thyme, finely minced, or 1/2 tsp dried
1 ½ teaspoon fresh marjoram, finely minced, or 1/2 tsp dried
3 cups seasoned vegetable stock
1 cup dry lentils, rinsed
Salt to taste
¼ cup freshly chopped parsley or Italian parsley
One 1-pound can diced or crushed tomatoes
¼ cup dry sherry
Garnishes: 2/3 cup grated Swiss cheese, parsley


  1.  Heat oil in a large pot and sauté onions and carrots for 3 to 5 minutes, until onions are soft and translucent.
  2.  Add thyme and marjoram and sauté for 1 minute.
  3.  Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender, about 45 minutes.
  4.  Add sherry, and adjust salt to taste.
  5.  Ladle into bowls and garnish with grated swiss and extra parsley.

Suggested accompaniments: cornbread or a crusty loaf of bread.

Global variations:
Indian: substitute cumin seeds and turmeric powder for the thyme and marjoram and cilantro for the parsley; omit Swiss cheese and substitute with a dollop of yogurt.
Mexican: substitute oregano and chili powder for the thyme and marjoram and cilantro for the parsley; substitute Monterey jack for the Swiss.
Recipe adapted from Diet for a Small Planet, Frances Moore Lappé