Mellow Lentil Soup

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

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.

Cover and cook for 7–8 minutes, stirring occasionally.

Rinse lentils. Add lentils, stock, and water and stir to combine. Increase heat to bring mixture to a boil.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes.

Add rosemary and simmer for another 8–10 minutes or more, until lentils are completely softened.

Stir in vinegar, season to taste with additional salt and black pepper if desired.