Ingredients for Lentil Soup:
Extra virgin olive oil - 1 tsp.
Small onion - 1/2 (finely chopped)
Carrot - 1 (finely chopped)
Celery - 1 stalk (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Ground black pepper - to taste
Vegetable broth - 14.5 oz (low-sodium)
Canned lentils - 3/4 cup (rinsed and drained)
Red wine vinegar - 2 tsp. *
* If you don't have red wine vinegar, you can substitute with white wine vinegar as it has a similar acidity level and grape-based flavor, though it will be milder and not as deeply colored; other
good options include sherry vinegar, balsamic vinegar, or apple cider
vinegar depending on the desired flavor profile in your recipe.
Method of preparing the Lentil Soup:
Take a medium saucepan and heat oil over medium heat.
Add onion, carrot, celery, and garlic.
Sprinkle salt and pepper to taste and stir for about 3 to 5 minutes until the vegetables soften.
Add broth and bring it to a boil. Cook for 5 minutes.
Add lentils and cook for 3 to 5 minutes.
The soup should thicken by then.
Stir in the vinegar.