Thank you to Karen S., a Food for Life participant, for sharing this healthy, tasty soup!

Veggie broth for sauteing
2 large onions, chopped (about 2 cups)
3 large carrots, coarsely grated
3/4 tsp marjoram, crumbled
3/4 tsp thyme leaves, crumbled
1 28 oz. can Italian style tomatoes with juice, coarsely chopped or plain diced canned tomatoes
7 cps veggie broth
1 1/2 cps brown lentils
2 T dried lovage leaves (optional)
1/2 tsp salt, to taste
1/2 tsp freshly ground black pepper, to taste
6 oz. dry white wine
1/3 cp chopped fresh parsley or 2 T dried
1 tsp dill vinegar or cider vinegar
4 oz. vegan cheddar cheese (optional); good brand is 'Follow Your Heart'

In a little veggie broth, saute the onions, carrots, marjoram and thyme. Stir for about 5 minutes. Add the tomatoes, broth, lentils and lovage leaves. Bring to a boil, reduce the heat and cover. Reduce heat and simmer for about 1 hour or until lentils are tender. Add the salt and pepper, the wine, vinegar and parsley. Simmer again for a few minutes. Optional: Serve with grated cheddar cheese sprinkled on top of each bowl.

Note:  Lovage is actually a tall perennial plant with yellow flowers produced at the top of the plant. The green leaves can be used in salads, or to make soup or broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavor and smell is similar to celery.