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

vegan tomato lentil soup

INGREDIENTS:

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)

DIRECTIONS:

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.

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