Ingredients

• 1 cup dry lentils , rinsed and drained
• 1 tablespoon vegetable oil
• 1 large onion , chopped
• 2 cloves garlic , chopped, or to taste
• 1 cup sliced celery
• 0.5 cups sliced carrots
• 2 potatoes , peeled and cubed
• 1 , 8 ounce
• 0.75 cups chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cinnamon
• salt and ground black pepper to taste

Instructions

1. 1 Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
2. 2 Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
3. 3 Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

Nutrition per serving