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“Sniffle” Soup

Dreena Burton
  • minutes
  • Serves

INGREDIENTS

1 cup

Carrot

1 cup

Celery

3

large cloves Garlic

1 1/2 cups

Onion

2 cups

Red lentils, dried

2 tsp

Rosemary, fresh

1/4 tsp

Thyme, dried

3 cups

Vegetable stock

1 tbsp

Apple cider vinegar or lemon juice

1

Black pepper, Freshly ground

1 tsp

Curry powder, mild

1 tsp

Paprika

1/2 tsp

Sea salt

57 1/2 tbsp

Water