Recipe for Lentil Soup

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Servings: servings

* 2 tablespoons olive oil
* 1 onion peeled and chopped
* 3 large garlic cloves peeled and minced
* 3 carrots preferably organic, cleaned and chopped
* 3 celery ribs preferably organic, chopped
* 6 cups stock I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock and part water, or all water
* 2 cups green French lentils
* fresh rosemary from 1-2 sprigs
*2 Tb. apple cider or balsamic vinegar
* coarse sea salt

1. Heat the oil in a large heavy soup pot. Add the onions and garlic and cook over medium-high heat for 5 minutes, until lightly browned and fragrant. Add the carrots and celery and cook for a few more minutes.
2. Add the lentils, the stock, and the rosemary and bring to a boil. Reduce heat, cover, and simmer gently for 45-50 minutes, or until the lentils are very soft. If it is too thick at this point (I like it this way, but you might not), you can add more liquid and cook your soup a bit more. Add the vinegar, mix well, and season to taste with coarse sea salt before serving.