Vegan Lentil Soup
Ingredients: 2 cups lentils, washed 2 large onions 5 medium-large tomatoes or 7 smaller ones (this ingredient varies in quantity) 3 Tbsp. canola oil water for boiling 3/4 tsp. salt (or to taste) 1 1/2 tsp. marjoram 1 1/2 tsp. savory In a medium-large saucepan boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, sautee onions until they are just about cooked (mostly translucent). Add tomatoes and stir occasionally. Crush the marjoram and savory in your palm and rub together to release the flavor, and add to the pan. Add the salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for a few minutes to get an even mixture. This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice.