(No Oil or Salt)

8 cups mushrooms, sliced (I used Portobello stems leftover from another recipe)

2 large onion, chopped fine

3 celery, chopped fine

4 cups diced carrots

¾ cup Marsala Wine

3 Tbs. minced garlic

22 cups water

2 cups French lentils (also known as Le Puy Lentils)

2 cups faro

4 Bay leaves

2 Tbs. Nutritional yeast

1 Tbs. thyme

½ t. celery seed

1 Tbs. Oregano

2-1/2 t. pepper

3 Tbs. lemon Juice

In large stock pot, sauté onions dry, without any oil. As it begins to stick to bottom of pan, add 1 Tbs. of water at a time to deglaze the pan, and to caramelize the onions. Add the carrots, celery and garlic, and continue cooking, adding 1 Tbs at a time of water as needed. When soft, add the mushrooms, and continue sautéing. At this point, add 2 Tbs. of the Marsala wine and cook until the wine is evaporated. Repeat until all of the wine is absorbed into the vegetables. Then add the lentils, farro and water, and bring to a boil. Add the herbs and nutritional yeast. Reduce the heat to simmer, cover pot and cook for 40 minutes. Add the lemon juice and taste.

Adjust the spices to your liking. Serve with a wedge of lemon .

Fresh parsley or dill is also a nice addition.

Feeds 12-15 ppl.