ingredients
3 carrots, torn
1 onion, minced
1 tablespoon dried marjoram
⅔ cup of dried lentils (red, green or ½ and ½)
7 cups of vegetable broth or water mixed with 1/3 cup of soy sauce
1 x 28 oz can contain tomatoes and their juice
½ cup of white wine (optional)
a few green onions, chopped, as a garnish (optional)
a pop of vegan sour cream, such as garnish (optional)
preparations
Sauté the carrots, onion and marjoram together in a large soup until the bread is translucent.
Add lentils, shop and tomatoes and cook, stirring occasionally.
After cooking, lower the heat, put the lid on and let it simmer for 1 hour or until the lenses are painful.
When the soup has finished cooking, remove from the heat and stir in white wine if desired.
Spoon generous portions of soup bowl and garnish with a pop of vegan cream and a sprinkle of chopped green onions.
Server with warm whole grain bread and a large salad.