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Mellow Lentil Sniffle Soup

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    Mellow Lentil Sniffle Soup

    1 Tbsp (15 mL) extra-virgin olive oil
    1 1/2 cups (375 mL) onion, diced
    1 cup (250 mL) celery, diced
    3/4 cup (180 mL) carrots, diced
    3 large cloves garlic, minced
    1/2 tsp (2 mL) sea salt
    Ground black pepper to taste
    3/4 to 1 tsp (4 to 5 mL) curry powder
    1 tsp (5 mL) paprika
    1/4 tsp (1 mL) dried thyme
    2 cups (500 mL) dry red lentils
    3 cups (750 mL) vegetable stock
    4 to 4 1/2 cups (l to 1.1 L) water
    2 1/2 tsp (12 mL) fresh rosemary, chopped
    2 1/2 Tbsp (37 mL) apple cider vinegar

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    In large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, and spices, and stir through. Cover and cook for 7 to 8 minutes, stirring occasionally.

    Rinse lentils, and add along with stock and water. Stir to combine. Increase heat to bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes. Add rosemary and simmer another 10 minutes or until lentils are completely softened. Stir in vinegar; season with additional salt and pepper if desired.

    Serves 6.

    source: "Comfort Cuisine", alive #315, January 2009

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    Mellow Lentil Sniffle Soup

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