Lentil Soup

2 C Green lentils, rinsed
7 C Water
14 oz Frozen mixed vegetables
8 oz Potatoes, cubed
2 Vegetable bouillon cubes (I like Rapunzel brand)
2 tsp Oregano
1 tsp Basil
1/2 tsp Crushed rosemary
3 Bay leaves
5 Garlic cloves, chopped
14.5 oz can Crushed tomatoes
1 tsp Liquid smoke
Salt, to taste
Freshly ground pepper, to taste
2 teaspoons red wine vinegar

Place lentils, water, and next 7 ingredients into a large pot. Bring to a boil, stir well, cover pot, and cook over low heat until lentils are tender, about an hour (add additional water if it begins to dry out).

Add tomatoes, pepper, and salt. Taste to check seasonings. Cook uncovered for at least 15 minutes, adding more water if it seems too thick, and stirring from the bottom often. Stir in vinegar just before serving.

Recipe thanks to:
Fat Free Vegan Kitchen

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