Lentil Soup

Lentil Soup 2 tbsp olive oil 1 yellow onion diced 4 stalks celery cut into 1/2-inch chucks 4 carrots peeled and cut into 1/2-inch chunks 4 cloves garlic minced 1 tsp salt 1/2 tsp ground black pepper 3/4 tsp cumin 1/8 tsp red pepper flakes 2 tbsp tomato paste 1 tbsp red wine vinegar 1 1/4 cups brown, green, French green lentils 1 bay leaf 6 cups chicken broth or vegetable broth 2 tbsp parsley freshly chopped In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots, saute for about 8 minutes. Add the garlic and saute until fragrant, about 2 minutes. Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes. Add bay leaf and pour in broth. Bring mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked. Stir in chopped parsley (optional) and serve warm. Recipe Notes If adding sausage, cook in the pan first, remove from pan and set on a place. DO NOT ADD THE OLIVE OIL. Saute the vegetables in the oil from the sausage, then return the sausage to the pot after adding the lentils. If adding chicken, add the pulled rotisserie chicken (about 2 cups) during the last 10 minutes of cook time.