Lentil soup

By Abbey Sharp
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Lentil soup

This lentil soup packs a lot of flavours into one pot for less mess and less fuss.

SERVES
2
 TO
4
TOTAL TIME

Ingredients

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 cups lentils
  • 8 cups water
  • 2 tablespoons red wine vinegar
  • Salt and pepper, to taste

Directions

  1. Place the oil in a large soup pot and add in the onion, carrots, celery and garlic. Saute until softened, then add in the tomtoes, lentils and water. Bring to a boil, then reduce heat to simmer. Put the lid on and cook for one hour.
  2. Add the vinegar and salt and pepper, to taste.

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