Hearty Greek Lentil Soup

• 1 cup dry lentils, rinsed and drained
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, chopped, or to taste
• 1 cup sliced celery
• 1/2 cup sliced carrots
• 2 potatoes, peeled and cubed
• 1 (8 ounce) can crushed tomatoes
• 3/4 cup chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cinnamon
• salt and ground black pepper to taste

1. Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
2. Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
3. Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

dry lentils, vegetable oil, onion, garlic, celery, carrots, potatoes, tomatoes, parsley, red wine vinegar, ground cinnamon, salt

Taken from www.allrecipes.com/recipe/260431/hearty-greek-lentil-soup/ (may not work)