Ingredients Edit

Directions Edit

  1. Sauté the carrots, onion and marjoram together in a large soup pot until the onion is translucent.
  2. Add the lentils, stock, and tomatoes and bring to a boil, stirring occasionally.
  3. Once boiling, turn down the heat, put on the lid, and simmer for 1 hour or until the lentils are tender.
  4. When the soup is finished cooking, remove from heat and stir in the white wine, if desired.
  5. Ladle out generous portions into soup bowls and garnish with a dollop of vegan sour cream and a sprinkling of chopped green onions.
  6. Serve with warm, whole grain bread and a big salad.

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