Daily Vegan Lunch for 29 March, 2013: Tomato Lentil Soup

vegan tomato lentil soup


1 cup onions, minced
1 Tablespoon oil
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon fennel

2 cups cooked brown lentils
2 cups vegetable broth
1.5 cups marinara sauce

black pepper
2 cloves minced fresh garlic (optional)


Fry the onion in oil in the bottom of a medium sized soup pot on medium heat until onion is translucent. Add basil, oregano, and fennel and stir until fragrant. Add fresh garlic (optional). Add cooked brown lentils, toss to coat with other ingredients, then add marinara sauce and broth and stir well to heat through.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s