Lentil soup a hit!

I love Susan's blog and when I read her entry on the "Ridiculously Easy Lentil Soup" from Fatfree Vegan, I wanted to try it since it sounded really easy and healthy.

I made it last night (I bought the mirepoix mix from Trader Joe's, which made everything really easy since all I had to chop was the potatoes!) and my bf and I both had 2 bowls of it. It was a success! I think this one's going to be filed under my staple recipes. It was very filling and we had enough for lunch and dinner for the next day.

Thanks Susun!

Lentil soup from Fatfree vegan

2 cups green lentils, rinsed
7 cups water
14 ounces mirepoix blend vegetables
8 ounces Yukon Gold potatoes, cubed
2 servings vegetable bouillon cubes 1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon crushed rosemary
3 bay leaves
4 garlic cloves, chopped

14.5 ounce can crushed tomatoes
salt, to taste
additional seasonings, to taste
2 teaspoons red wine vinegar

I cooked this in a big pot (I don't have a pressure cooker).

Bring first batch of ingredients 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, and taste to check seasonings. If necessary, add more to taste (I added more oregano and garlic). Cook uncovered for at least 15 minutes, adding more water if it seems to thick, and stirring from the bottom often. Stir in vinegar just before serving.