I love lentil soups and have many recipes dedicated to lentils. This is my favorite lentil soup recipe. It's pretty simple, but it always hits the spot. This is a thick soup, and one of my favorite ways to eat it is from a small bowl using red pepper strips instead of a spoon.
1 large chopped onion
1 cup chopped carrots
2 large cloves minced garlic
6 cups soup stock (chicken, beef or vegetable)
2 16 oz cans diced tomatoes, undrained
1 1/2 cups lentils
1/2 cup brown rice
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried marjoram or rosemary leaves
1/2 tsp. dried oregano
Saute the onions through the garlic in a large pot until the onion is translucent. Add the remaining ingredients and bring to a boil. Reduce heat, cover and simmer about 45 minutes, until the lentils are soft and the rice is cooked.