AuthorpadminCategorySoups & StewsDifficultyBeginnerServe with Pizza Focaccia and a generous salad for a complete meal.
2 tbsp olive oil
1 cup onion, diced
1 cup celery, diced
¾ cup carrots, diced
3 large cloves garlic, minced
freshly ground black pepper
½ tsp sea salt
¾ tsp curry powder
1 tsp paprika
¼ tsp dried thyme
2 cups dry red lentils
3 cups vegetable stock
4 cups water
2 tsp fresh rosemary, chopped
2 cups apple cider vinegar
1
In a large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, curry powder, paprika, and dried thyme and stir to combine.
2
Cover and cook for 7–8 minutes, stirring occasionally.
3
Rinse lentils. Add lentils, stock, and water and stir to combine. Increase heat to bring mixture to a boil.
4
Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes.
5
Add rosemary and simmer for another 8–10 minutes or more, until lentils are completely softened.
6
Stir in vinegar, season to taste with additional salt and black pepper if desired.
Ingredients
2 tbsp olive oil
1 cup onion, diced
1 cup celery, diced
¾ cup carrots, diced
3 large cloves garlic, minced
freshly ground black pepper
½ tsp sea salt
¾ tsp curry powder
1 tsp paprika
¼ tsp dried thyme
2 cups dry red lentils
3 cups vegetable stock
4 cups water
2 tsp fresh rosemary, chopped
2 cups apple cider vinegar