What you’ll need:

• Extra Virgin Olive Oil (2 tbs.)
• White Onion – Chopped (1 med.)
• Carrots – Peeled & Chopped (3 med.)
• Celery – Chopped (3 med. stalks)
• Fresh Garlic – Pressed or Minced (4 cloves)
• Lentils (4-15oz cans)
• Roasted Tomatoes (2-15oz cans)
• Vegetable Stock (1 qt.)
• Dried Bay Leaf (1)
• Fresh Parsley – Chopped (1 cup)
• Lemon Juice (1/4 cup)
• Rice Vinegar (1/4 cup)
• Sea Salt (to taste)

In a large pot, heat olive oil over medium. Mix in onion, carrots, and celery. When onions are soft, stir in garlic. Cook until aromatic but not burned. Add remaining ingredients and mix well. Bring to boil, then reduce heat and simmer for about an hour, stirring occasionally.  When done, remove bay leaf (important step!). Using an immersion/stick blender, purée to desired consistency.

Refrigerate unused portion. Leftovers can be enjoyed all week.

Note: Add a dollop or two of vegan sour cream when serving.