I developed this recipe over a decade ago, and to this day it is still a favorite with readers and my own family. Even if you don’t have the sniffles, this soup is altogether comforting and delicious.
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.
6 servings
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