Yummy Lentil Orange Soup

This is one of those recipes that works best when you mix everything together to your own taste.
First, in a large Dutch oven pot, saute the garlic and onions in olive oil until browned. If adding vegan sausage you can saute them when the onions/garlic are almost done and then leave them in while the soup boils, or fry them and add them at the end.
Add the lentil/bean mixture to the pan. Add about 4 cups of water, 1 cup of red wine, and about 3 cups of veggie stock or water and 3 veggie cubes. Add more or less to taste or to limit sodium. Cook as directed on the package.
Some lentils may need to be soaked first, generally ones that come with soup mixes do not. Usually after soaking it will take about 1 and a half to 2 and a half hours for all of it to cook. (Usually bring soup to a boil, then turn heat down and simmer until everything is soft). Keep adding water if it's getting low, you can add more stock with it, or not. I try to make mine very flavorful.
Add whatever soup mix may have come with lentils, and all of the spices you may be using (reserve dill for the end)
In the meantime, chop dill until fine, and cut cherry tomatoes in half. Cut the oranges like you would a grapefruit - cut in half down the middle and carefully cut out each triangle. Save any extra juice in a bowl, and squeeze the juice out of the peels once you have all the fruit out.
When the lentils and beans are soft add the rest of the ingredients and let cook for just a few minutes, so the flavors can mix (make sure you add the orange juice too!)
Serve with vegan baguettes or sourdough.