Lentil Soup

• 2 tablespoons olive oil
• 1 teaspoon butter or 1 teaspoon margarine
• 1 small carrot, diced small
• 1 stalk celery, diced small
• 2 garlic cloves, sliced
• 12 teaspoon crushed red pepper flakes
• 7 ounces canned tomatoes, with juice, diced
• 12 lb dried lentils
• 6 cups low sodium vegetable broth
• 2 teaspoons fresh marjoram, minced, divided
• 2 tablespoons fresh parsley, minced
• 1 cup fresh chard leaves or 1 cup spinach, chopped
• fresh salt and pepper

1. 1.
2. Saute carrot, celery, garlic and red pepper flakes in olive oil and butter for about five minutes to soften.
3. 2.
4. Add tomatoes, lentils, broth, 1 teaspoon marjoram and bring to a simmer.
5. 3.
6. Partially cover and simmer for 45 minutes to 1 hour, stirring occasionally.
7. 4.
8. When lentils are done to your liking, add remaining ingredients and simmer for just a few minutes more.

olive oil, butter, carrot, celery, garlic, red pepper, tomatoes, lentils, vegetable broth, fresh marjoram, fresh parsley, chard, salt

Taken from www.food.com/recipe/lentil-soup-420027 (may not work)