A delicious and hearty lentil soup packed with vegetables and flavor.
In a large Dutch oven, combine the chicken broth, water, lentils, and diced tomatoes. Stir well and bring to a boil.
Ensure the lentils are rinsed before adding to remove any impurities.
Reduce the heat to low and let the mixture simmer uncovered for 30 minutes.
Stir occasionally to prevent the lentils from sticking to the bottom.
In a large skillet, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic. Sauté until the vegetables are tender.
Cut the vegetables into uniform sizes for even cooking.
Add the sautéed vegetables to the lentil mixture in the Dutch oven. Stir well to combine.
Mix thoroughly to ensure the flavors meld together.
Stir in the tomato paste, red wine vinegar, brown sugar, oregano, sage, and pepper. Bring the mixture to a boil.
Taste and adjust the seasoning as needed.
Reduce the heat to low, cover the Dutch oven, and let the soup simmer for 30 minutes or until the lentils are tender.
Check occasionally to ensure the soup doesn't dry out; add water if needed.
Serve the soup hot in individual bowls. Enjoy with a slice of crusty bread.
Garnish with fresh parsley or a dollop of yogurt for added flavor.
