Lentil Soup with Fresh Rosemary

• 1 medium onion, chopped
• 3 stalks celery, sliced
• 2 medium carrots, thinly sliced
• 2 Tbs. olive oil
• 1 cup dried lentils, rinsed
• 4 cups water
• 1 Tbs. minced fresh rosemary or 1 tsp. dried
• 1 bay leaf
• 1 tsp. red wine vinegar
• Salt and freshly ground black pepper to taste

1. In large pot, heat oil over medium heat.
2. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes.
3. Add remaining ingredients (except salt and pepper) and bring to a boil.
4. Reduce heat to low, cover and simmer until lentils are tender, 25 minutes.
5. Discard bay leaf.
6. Season with salt and pepper.

onion, stalks celery, carrots, olive oil, dried lentils, water, fresh rosemary, bay leaf, red wine vinegar, salt

Taken from www.vegetariantimes.com/recipe/lentil-soup-with-fresh-rosemary/ (may not work)