Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan. bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally. remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste. you can thin the soup out if you like with a little stock or water before serving. to freeze: freeze in a rigid container. to reheat: thaw and heat through.

Target recipe: place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time. add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes. stir the soup, then add salt and pepper to taste. cook 2 to 3 more minutes, or until the vegetables are just tender. remove and let sit, covered, for about 10 minutes. serve hot with the cheese on the side. makes 6 to 8 servings. variations: to make this an even heartier soup, top with croutons or thin slices of french bread. save time by buying prechopped vegetables for this soup.