Lentil soup

Ingredients

• 950 ml Homemade beef stock
• 430 g Canned tomatoes, crushed
• 350 g Pre-cooked lentils
• 3 clove Garlic, minced
• 1 pcs Carrots, peeled, thinly sliced
• 1 pcs Celery stalk, diced small
• 1 pcs Bay leaf, whole
• 1/2 pcs Onion, finely diced
• 1 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Cumin, ground
• 1/2 tsp Fresh ground salt
• 1/2 tsp Black pepper, ground

Method

1. Heat olive oil in large sauce pan, over medium-high heat and when it starts to simmer, add onion, celery, and carrot.
2. Cook until soft for 10 minutes; stir in garlic and cumin; cook for 1 minute or until fragrant.
3. Season with salt and pepper and stir in vegetable stock.
4. Add tomatoes, lentils, and bay leaf; cover and bring to a simmer for about 15 minutes.
5. Reduce heat to low and simmer for an additional 15 minutes.
6. Add vinegar; cook for 15 more minutes.
7. Serve while still hot with a dollop of sour cream and a slice of bread.