Mellow Lentil Soup

Don't let the longer list of ingredients fool you - most are dried herbs!  This soup has such a yummy flavor and is nicknamed the "Sniffle Soup."

1 - 1 1/2 tablespoons water
1 1/2 cups diced onion
1 cup diced celery
1 cup diced carrot
3 large cloves garlic, minced
1/2 teaspoon sea salt
Freshly ground black pepper to taste
3/4 - 1 teaspoon mild curry powder
1 teaspoon paprika
1/4 teaspoon dried thyme
2 cups dry red lentils (I used green & red)
3 cups vegetable stock
3 1/2 - 4 1/2 cups water
2 - 3 teaspoons chopped fresh rosemary
1 - 1 1/2 tablespoons apple cider vinegar

1.  In a large pot on medium heat, add water, onion, celery, carrot, garlic, salt, pepper, curry powder, paprika, and dried thyme and stir to combine.

2.  Cover and cook for 7 - 8 minutes, stirring occasionally.

3.  Rinse lentils.  Add lentils, vegetable stock, and 3 1/2 cups water, and stir to combine.

4.  Increase heat to bring mixture to a boil.  Once boiling, decrease heat to low, cover, and let simmer for 12 - 15 minutes.

5.  Add rosemary and let simmer for another 8 - 10 minutes or more until lentils are completely softened.

6.  Stir in vinegar, add more water as desired to thin the soup (I like mine thicker), and season to taste with additional salt and black pepper if desired.

Welcome Fall -
leanne

Recipe from: The China Study All Star Collection Campbell & Campbell, May 6, 2014