Lentil Soup

Ingredients

• 1 lbs dry green lentils
• 1/4 cup plus 1 tbsp olive oil
• 2 medium yellow onions (diced)
• 4 celery stalks thinly sliced
• 5 cloves garlic (minced)
• 1/2 cup red wine (we use Caleta Cabernet Sauvignon Merlot)
• 6 cups water
• 6 tsp vegetable better than bouillon
• 1 can (28 oz) Unico diced tomatoes (certified by the Canadian Celiac Association)
• 2 bay leaves
• 1 tbsp parsley (fresh or dried)
• 1 tbsp oregano (fresh or dried)
• 1 tbsp basil (fresh or dried)
• 1 tbsp mint (fresh or dried)
• 1 1/2 tsp salt (we use iodized)
• 1/2 tsp black pepper
• 1/4 cup red wine vinegar

Instructions

1. 1

   In a large bowl soak your green lentils for 2-3 hours or overnight. If you haven't done this, you can also pour boiling water over the lentils and let sit for 30 minutes. This speeds up the cooking process. Drain and rinse.

2. 2

   In a large pot over medium-high heat add in 1 tbsp of olive oil. Add in diced onions and thinly sliced celery. Cook until onions start to be translucent and brown, takes about 3 minutes.

3. 3

   Add in the garlic and stir until fragrant, 30-60 seconds.

4. 4

   Pour in red wine and stir until it has reduced to half its original amount. This takes about 2 minutes.

5. 5

   In a large bowl or measuring cup, add 6 cups of water and 6 teaspoons of vegetable better than bouillon. Stir until bouillon is completely dissolved.

6. 6

   Pour the stock into the pot on the stove. Also add in can of diced tomatoes, bay leaves, parsley, oregano, basil, mint, salt, pepper and soaked lentils. Stir everything together.

7. 7

   Bring the pot to a boil and cover with a lid. Once boiling bring the temperature down to low and allow to simmer for 30 minutes. Or until the lentils are tender.

8. 8

   Take the pot off the heat and stir in remaining 1/4 cup of olive oil, as well as the red wine vinegar. Taste to make sure it is to your liking, you can always adjust any herbs, salt or pepper.

9. 9

   Divide into bowls.

10. 10

    ENJOY!