Vegan Fakes (Lentil Soup)

Ingredients

• 1 cup Brown Lentils
• 1 medium Onion
• 2 medium Carrot
• 2 stalks Celery
• 2 cloves Garlic
• 2 tablespoons Tomato Paste
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 tablespoon Red Wine Vinegar
• 1 leaf Bay Leaf
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Measure 1 cup of brown lentils and rinse them thoroughly under cold running water until the water runs clear.
2. 2Prepare your vegetables: finely chop 1 medium onion, peel and dice 2 medium carrots into 1/2-inch pieces, and dice 2 stalks of celery into 1/2-inch pieces.
3. 3Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add 2 cloves of minced garlic and 2 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the rinsed 1 cup of brown lentils, 6 cups of vegetable broth, 1 bay leaf, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir everything together.
6. 6Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
7. 7Once the lentils are tender, remove and discard the 1 bay leaf from the pot. Stir in 1 tablespoon of red wine vinegar.
8. 8Serve the Vegan Fakes hot.

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