“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

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