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Lentil Soup

  By Kris Giovanini  

October 26, 2015

We make this soup with brown or green lentils, but think it would be equally delicious with almost any lentil variety.


2 cups lentils

8 cups water (add more later if a thinner soup is desired)

1 large onion, diced

1 large carrot, diced,

1 cup celery, diced

2 cloves garlic, smashed and minced

1 tsp. liquid smoke

1 bay leaf

½ tsp. oregano

1 (14 to 16 oz.) can diced, peeled tomatoes

2 T red wine vinegar

2 tsp. salt

½ tsp. ground pepper

Vegan hot dogs, sliced (optional)


Place the lentils, water, diced vegetables, garlic, liquid smoke, oregano and bay leaf in a large pot. Bring contents to a boil. Reduce heat, cover and simmer about 75 to 90 minutes.

Add the tomatoes, red wine vinegar, salt, pepper and vegan hot dogs, if using. Bring back to a boil then reduce the heat. Cover and simmer an additional 10 to 15 minutes.

Remove bay leaf. Add additional salt and pepper to taste and serve.

Serve the soup topped with a sprinkling of fresh lemon juice and wild rice sticks and/or vegan sour cream.



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