15 minute Lentil Soup for a cold Autumn Evening



1 teaspoon olive oil

1/2 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 garlic clove, minced

Coarse salt and group pepper

400ml vegetable stock

3/4 cup cooked lentils, rinsed and drained

2 teaspoons red wine vinegar

In a medium saucepan, heat oil.  Add onion, carrot, celery and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3-5 minutes.  Add stock; bring to a boil and cook for 5 minutes.  Add lentils and cook until soup thickens slightly, 3-5 minutes.  Stir in vinegar and season with salt and pepper. Enjoy!