Prep Time
10 min
Cook Time
15 min
Yields
4 servings
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ingredients
1
large chopped onion
2
clove minced garlic
butter
1
large potato, peeled and diced
1
baguette bread
sliced Canadian Provolone, shredded
5
cup broth of your choice: tomato juice or vegetable, chicken or beef broth
4
cup vegetables of your choice: sliced carrots, zucchini and celery or chopped broccoli, cauliflower and leeks or sliced mushrooms
1 19
oz can drained lentils
herbs of your choice: marjoram, thyme, ground cumin or bay leaf
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directions
Step 1
In a large saucepan, cook chopped onion and garlic in a little melted butter until soft. Add potato, broth, vegetables and herbs to taste. Simmer, uncovered, 10 minutes.
Step 2
Process half of the mixture in blender until smooth. Stir purée back into saucepan.
Step 3
Ladle soup into ovenproof bowls, top with toasted slices of baguette bread and Canadian Provolone.
Step 4
Broil until cheese is melted.
Step 5
Tips: Replace Canadian Provolone with any of the following: sliced Canadian Brie or shredded Canadian Cheddar, Monterey Jack, Gouda, Colby, or Oka.