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
- Heat oil in a large pot and sauté onions and carrots for 3 to 5 minutes, until onions are soft and translucent.
- Add thyme and marjoram and sauté for 1 minute.
- Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender, about 45 minutes.
- Add sherry, and adjust salt to taste.
- Ladle into bowls and garnish with grated swiss and extra parsley.
Suggested accompaniments: cornbread or a crusty loaf of bread.
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