1 can fire roasted tomatoes
7 cups vegetable broth
2 cloves garlic
8 ounces green lentils
Red wine vinegar
1.) Place lentils in a strainer and rinse them well, checking to be sure they are clear of debris. Place the lentils in a stockpot and pour four cups of veggie broth over them. Bring to a boil over medium-high heat and cook for 10 minutes.
2.) As the lentils are cooking, prep the vegetables. Remove the outer layer of the onion and chop. Remove skins from garlic and finely dice. Peel carrots and chop into half-moons.
3.) Swirl a few tablespoons of olive oil in a saucepan. Add garlic, onion, and carrot and hook over medium-high heat for about 5 minutes.
4.) Transfer veggies to stockpot with lentils. Add the remaining three cups of veggie broth, oregano, and tomatoes. Bring to a boil and cover. Reduce heat and simmer for about 20 minutes, stirring occasionally.
5.) After 20 minutes, the lentils will start to break apart slightly. Be mindful of this and remove from heat before they become overcooked. Serve soup in bowls, topped with a drizzle of olive oil and red wine vinegar.
Nikki is the author of the recipe e-book, musician, artist, and recipe developer. She began writing her vegan and vegetarian blog in 2011 as a way to connect with people over a shared love of good food.