INGREDIENTS
2 tbsps
water
1 1/2 cups
onion
1 cup
carrot
1
celery stalk
3 larges
garlic cloves
1 tsp
paprika
1 tsp
curry powder
1/2 tsp
sea salt
1/4 tsp
thyme
1 serving
pepper
2 cups
lentils
3 1/2 cups
water
3 cups
vegetable stock
2 tsps
rosemary
1 1/2 tbsps
apple cider vinegar