Made this last night- subbed water for the shoyu, and mushrooms for the tomatoes... and I didn't have oregano. But it was still great. I only used 4 cups of broth though. I don't like my soup to be too brothy- I think I could have used a cup less of the water. Interesting flavor. But not as good as the rustic pasta!
I have made this a few times...it's absolutely delicious and is for sure more like a soup than a stew BUT put the leftovers in the fridge for the next day and the lentils absorb almost all the liquid and it will be more of a stew-y consistency. I used green lentils and the extra sweet potatoes and served it with Whole Foods "Seeduction" bread + Earth Balance. Yum!
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