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uncooked lentils onion carrot celery potato olive oil dried oregano bay leaves fine sea salt red wine vinegar
Wash lentils in a strainer and set aside. Prep all the vegetables.
02
Add the olive oil to a soup pot and sauté the onion, carrot, and celery until the onion is translucent.
Stir in the water or broth, rinsed lentils, potato, bay leaves, dried oregano, and salt. Bring to a simmer and cook until the lentils are very soft.
04
Stir in the vinegar and serve topped with fresh parsley and feta if desired, just before serving.
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