Mellow Lentil Sniffle Soup

1 Tbsp (15 mL) extra-virgin olive oil
1 1/2 cups (375 mL) onion, diced
1 cup (250 mL) celery, diced
3/4 cup (180 mL) carrots, diced
3 large cloves garlic, minced
1/2 tsp (2 mL) sea salt
Ground black pepper to taste
3/4 to 1 tsp (4 to 5 mL) curry powder
1 tsp (5 mL) paprika
1/4 tsp (1 mL) dried thyme
2 cups (500 mL) dry red lentils
3 cups (750 mL) vegetable stock
4 to 4 1/2 cups (l to 1.1 L) water
2 1/2 tsp (12 mL) fresh rosemary, chopped
2 1/2 Tbsp (37 mL) apple cider vinegar

In large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, and spices, and stir through. Cover and cook for 7 to 8 minutes, stirring occasionally.

Rinse lentils, and add along with stock and water. Stir to combine. Increase heat to bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes. Add rosemary and simmer another 10 minutes or until lentils are completely softened. Stir in vinegar; season with additional salt and pepper if desired.

Serves 6.

source: "Comfort Cuisine", alive #315, January 2009