The only lentil soup recipe you’ll need. Believe it or not, I wasn’t always a good cook. When I first moved away from the nest, I survived on Kraft Dinner and canned soups, but quickly found myself missing Mom’s cooking. This was one of the first recipes I collected from her, and is now a favourite in my repertoire. Very easy to make, and super delicious. If you thought you didn’t like lentils, this dish may change your mind.

3 carrots, grated
1 onion, chopped
1 tbsp dried marjoram
2/3 cup dried lentils (red, green or 1/2 and 1/2)
7 cups veggie stock, or water mixed with 1/3 cup soy sauce
1 28 oz can roma tomatoes and their juice
1/2 cup white wine (optional)
a few green onions, chopped, as garnish (optional)
a dollop of vegan sour cream, as garnish (optional)

Sauté the carrots, onion and marjoram together in a large soup pot until the onion is translucent. Add the lentils, stock, and tomatoes and bring to a boil, stirring occasionally. Once boiling, turn down the heat, put on the lid, and simmer for 1 hour or until the lentils are tender.

When the soup is finished cooking, remove from heat and stir in the white wine, if desired. Ladle out generous portions into soup bowls and garnish with a dollop of vegan sour cream and a sprinkling of chopped green onions. Serve with warm, whole grain bread and a big salad.

Serves 6