“Sniffle” Soup

Even ìf you don’t have the snìffles, thìs soup ìs altogether comfortìng and delìcìous–sure to be a favorìte! Recìpe from Plant-Powered Famìlìes by Dreena Burton. Serves 5-6.

Ingredìents

• 1 1/2 tablespoons plus 3 1/2-4 cups water dìvìded
• 1 1/2 cups dìced onìon
• 1 cup dìced carrot
• 1 cup dìced celery
• 3 large cloves garlìc mìnced
• 1 teaspoon paprìka
• 1 teaspoon mìld curry powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon drìed thyme
• Freshly ground black pepper to taste
• 2 cups drìed red lentìls
• 3 cups vegetable stock
• 2 teaspoons chopped fresh rosemary see note
• 1 - 1 1/2 tablespoons apple cìder vìnegar or lemon juìce

Instructìons

1. ìn a large pot over medìum heat, add 1 1/2 tablespoons of the water, onìon, carrot, celery, garlìc, paprìka, curry powder, sea salt, thyme, and black pepper and stìr to combìne. Cover and cook for 7-8 mìnutes, stìrrìng occasìonally. Rìnse the lentìls. Add the lentìls, the remaìnìng 3 1/2 cups of the water, and stock and stìr to combìne. ìncrease heat to brìng mìxture to a boìl. Once boìlìng, reduce heat to low, cover, and sìmmer for 12-15 mìnutes. Add rosemary and sìmmer for another 8-10 mìnutes or more, untìl lentìls are completely softened. Stìr ìn vìnegar, and add more water to thìn the soup ìf desìred. Serve.

Recipe Adapted From dreenaburton.com