INGREDIENTS

  • 2 onions , finely chopped
  • 3 tablespoons olive oil
  • 6 portabella mushroom caps , finely chopped (optional)
  • 12 cups vegetable bouillon
  • 2 2/3 cups red lentils
  • 2 (6ounce)cans tomato paste

DIRECTIONS

  1. In a large pot, saute the onions in the oil over medium heat about 5-7 minutes or until they become translucent.
  2. Add the mushrooms and saute for 5 minutes more.
  3. Add the bouillon, lentils, and tomato paste.
  4. Bring to boil.
  5. Reduce heat and simmer for 15-20 minutes oruntil the lentils are soft but not mushy.