Descripton Edit

Serve with sourdough bread.

Ingredients Edit

Directions Edit

  1. In a large stockpot over medium-high heat, saute onions with salt in oil until soft but not browned.
  2. Add wine, carrots, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.
  3. Add lentils and cook for 2 more minutes.
  4. Add stock and bring to a boil.
  5. Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).
  6. Before serving, remove pot from heat and stir in miso and, if needed, soy sauce to taste.
  7. Garnish with grated carrots and chopped green onions.

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