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!
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