Ridiculously Easy Lentil Soup


Ingredients

  • 2 cups (400 g) green lentils, rinsed
  • 7 cups (1600 ml) water
  • 14 ounces (400g) mirepoix blend vegetables (see note above)
  • 8 ounces (220 g) Yukon Gold potatoes, cubed
  • 2 servings vegetable bouillon cubes (I used one large Not-Beef Broth Cube, which is gluten-free)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon crushed rosemary
  • 3 bay leaves
  • 4 garlic cloves, chopped
  • 14.5 ounce can crushed tomatoes (use fire-roasted for best flavor)
  • freshly ground pepper, to taste
  • 1/8 teaspoon hickory salt (or other smoked salt), optional
  • salt, to taste
  • additional seasonings, to taste
  • 2 teaspoons red wine vinegar