Fresh Lentil Soup

Descripton
Serve with sourdough bread.

Ingredients

 * 3½ deciliters onions — chopped
 * ½ teaspoon salt
 * 1 teaspoon safflower oil
 * ¾ deciliter dry white wine
 * 3½ deciliters carrots — julienned
 * 1 teaspoon dried thyme
 * ½ teaspoon dried marjoram
 * 2½ deciliters lentils — washed, uncooked
 * 1 liter vegetable broth
 * 3 tablespoons miso — mixed with ¾ deciliter water
 * soy sauce, tamari — to taste
 * carrot — grated for garnish
 * green onions — chopped

Directions

 * 1) In a large stockpot over medium-high heat, saute onions with salt in oil until soft but not browned.
 * 2) Add wine, carrots, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.
 * 3) Add lentils and cook for 2 more minutes.
 * 4) Add stock and bring to a boil.
 * 5) Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).
 * 6) Before serving, remove pot from heat and stir in miso and, if needed, soy sauce to taste.
 * 7) Garnish with grated carrots and chopped green onions.