“Sniffle” Soup

2 tbsp water (for saute)

1 ½ cups onion (diced)

1 cup carrot (diced)

1 celery stalk (organic, diced)

3 garlic cloves (large, minced)

1 tsp paprika

1 tsp curry powder (mild)

½ tsp sea salt

¼ tsp dried thyme

black pepper (freshly ground, to taste)

2 cups dried red lentils (rinsed and drained)

3 ½ cups water (or more if desired)

3 cups vegetable stock

2 tsp rosemary (fresh and chopped — see note)

1 ½ tbsp apple cider vinegar (or lemon juice)

In a large pot over medium heat, add the 2 tbsp water, onion, carrot, celery, garlic, paprika, curry powder, sea salt, thyme, and black pepper and stir to combine.

Cook for 7-8 minutes, stirring occasionally and adding more water if needed if vegetables are sticking.

Add the rinsed and drained lentils, 3 cups of the water, and stock 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, and add more water to thin the soup if desired.

Taste and season with extra salt/pepper to taste.

Serve.

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“Sniffle” Soup