ingredients!
3 carrots, grated
1 onion, chopped
1 tablespoon dried marjoram
⅔ cup of dried lentils (red, green or ½ and ½)
7 cups of veggie stock or water mixed with 1/3 cup of soy sauce
1 x 28 oz can tomatoes and their juice
½ cup white wine (optional)
a few green onions, chopped, as a garnish (optional)
a dollop of vegan sour cream, as a garnish (optional)
Preparation
Sauté the carrots, onions and marjoram together in a large soup pot until the onion is translucent.
Add lentils, stock and tomatoes and cook, stirring occasionally.
Once cooked, turn down the heat, put on the lid and simmer for 1 hour or until the lentils are tender.
When the soup is done cooking, remove from heat and stir in white wine if desired.
Ladle generous portions into soup bowls and garnish with a dollop of vegan cream and a sprinkling of chopped green onions.
Serve with warm whole grain bread and a large salad.