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1. Add olive oil to stockpot. Heat until hot over medium high heat.
2. Sauté chopped onion, chopped celery, and chopped carrot until soft, about 5 minutes.
3. Stir in minced garlic and sage leaves. Sauté additional 2 minutes.
4. Stir in vegetable broth, crushed tomatoes, tomato sauce, dried lentils, bay leaf, Italian seasoning, salt, and pepper.
5. Bring to a gentle boil.
6. Reduce heat to low. Cover stockpot and simmer soup 45-50 minutes, or until lentils are tender.
7. Stir in liquid smoke. Remove soup from heat.
8. Serve hot.
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