We make this soup with brown or green lentils, but think it would be equally delicious with almost any lentil variety.  Serve the soup topped with wild rice sticks, a sprinkling of fresh lemon juice or vegan sour cream.      

 

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.