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Lentil Vegetable Soup


Ingredients (use vegan versions):

  • 4 stalks celery
  • 1-2 carrots
  • 2 yellow onions
  • 3-4 red potatoes
  • 1 1/2 – 1 3/4 cups green lentils
  • 6-8 cloves garlic
  • 2 bay leaves
  • 1 Tspn. oil
  • 1/2 teaspoon each: rosemary, sage, oregano, bazil, marjoram, thyme
  • 1 teaspoon sea salt
  • 7-8 cups water
  • 2-3 tablespoon vegan red wine vinegar


You will need a 4.5 quart pot or larger to make this recipe. For
smaller pots use slightly less portions of vegetables and water – this
is so easy to just play by ear.

Wash and sort lentils. Put into pot with bay leaves and add water.
Cover, and bring to a boil. In a skillet, add all vegetables except
potatoes, garlic, spices, salt and oil. Add a little water to prevent
them from sticking. Saute until the vegetables become soft. Add into
the lentils. Cook the lentils for about 40-50 minutes, and then add
the chopped potatoes (skin on, in 1/2″ pieces) and cook an additional
15 minutes. Remove from heat, and add vegan red wine vinegar. If possible,
let sit for several hours before serving. This soup ages well, often
tasting better the next day.


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