BRYANNA'S MONASTERY LENTIL SOUP

Serves 4-6

Pressure Cooker Version: Before adding the wine and parsley, pressure cook at high pressure for 8 minutes. Use natural pressure release.  Then proceed to add the wine, etc.

1 T. extra-virgin olive oil

2 large onions, finely chopped (I like to use a food processor for this)

1 large carrot, scrubbed and coarsely grated

1/2 tsp. dried marjoram

1/2 tsp. dried thyme

1 bay leaf

14 oz. can diced tomatoes OR 6 T. tomato paste mixed with 1 c. water

2 c. water

3 c. vegetarian broth (see this post)

1 c. dried brown lentils

1 tsp. salt

freshly-ground black pepper to taste

1/4 c. dry sherry

1/4 c. chopped parsley

dairy-free soy parmesan to sprinkle on top ( your favorite, or my Okara Parmesan)

In a large heavy pot, heat the oil over medium-high heat. Add the onions and carrots and sauté them until the onions have softened. Add the herbs and stir for a couple of minutes. Add the remaining ingredients, EXCEPT for the pepper, sherry, parsley and vegan parmesan. Bring the mixture to a boil, then lower the heat, cover and simmer for 1 hour, or until the lentils are tender. Add the wine, parsley and pepper to taste. Simmer a few more minutes and serve with the soy parmesan.