I've never been a soup fan. But some days, especially in the middle of January, that's all I want: a nice, steaming bowl of soup. While I'd love to indulge in some cheesy creamy soup, I know that my stomach would kill me. I have learned, in my just over a year of cream-lessness, that there are ways to 'cheat'. To trick the mouth into thinking it's eating melted cheese - when really it's just a thick, rich homemade aioli, or a creamy soup that contains not the slightest trace of cream. This soup, in all its vegan goodness, is a hearty meal, delicious the next day, and as far as soup is concerned, lightning fast to make. We had to find the red lentils at the international food store - our regular store only carries the brown ones. But the recipe isn't kidding that red lentils cook much quicker. This soup is done and ready to eat in less than 45 minutes. I'm sure you could substitute other lentils here, but be prepared to be cooking for a good deal of time longer. Right now, Taylor and I

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