Easy Vegan Lentil Soup

blog.fatfreevegan.com

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2 cups green or brown lentils 400 g, rinsed

7 cups water 1600 ml

14 ounces mirepoix blend vegetables 400g, see note above

8 ounces Yukon Gold potatoes 220 g, cubed

2 servings vegetable bouillon cubes [I used one large Not-Beef Broth Cube, which is gluten-free]

1 teaspoon oregano

1 teaspoon basil

½ teaspoon crushed rosemary

3 bay leaves

4 garlic cloves chopped

1 14.5 ounce can crushed or diced tomatoes use fire-roasted for best flavor

freshly ground pepper to taste

⅛ teaspoon hickory salt or other smoked salt, optional

salt to taste

additional seasonings to taste

2 teaspoons red wine vinegar

Directions at blog.fatfreevegan.com

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