1 cup dry lentils
5 cups water
1 veggie bouillon cube
3 tablespoons vegan margarine
3 dashes vinegar
basil- fresh or not (can be omitted)
Put lentils into large pot with water, salt and bay leaf. Let soak for 15 minutes and, using a spoon, remove floating matter. Cook on high until they start to boil then simmer for about 45 minutes.
When lentils finish, add bouillon, margarine, lime juice, vinegar and basil.
Cut onion into small pieces and saute in 1 tablespoon margarine.
Add onion to pot with soup.
Serve over basmati rice, bagel, or fresh bread.
I've made many lentil soups and this is my favorite!