Greek Lentil Soup

Ingredients

• 1 onion, chopped
• 5 carrots, chopped
• 5 stalks celery, chopped
• 5 cloves garlic, chopped
• 4 cups water, or as needed
• 1 teaspoon olive oil, or to taste
• 2 bay leaves
• Salt and ground black pepper to taste
• 1 (16 ounce) package dry lentils
• 1 teaspoon vinegar, or to taste

Directions

Combine onion, carrots, celery, and garlic in a stockpot; add enough water to cover vegetables. Bring mixture to a boil; add oil, bay leaves, salt, and pepper. Reduce heat and simmer vegetables until slightly tender, about 15 minutes.

Stir lentils into soup; simmer until lentils are tender, 30 to 45 minutes. Stir in vinegar. Cool soup slightly before serving.