Ingredients
- 11½ tbsp olive oil
1½ cups onion, diced
1 cup celery, diced
¾ cup carrots, diced
3 large cloves garlic, minced
½ tsp sea salt
freshly ground black pepper to taste
¾1 tsp curry powder
1 tsp paprika
¼ tsp dried thyme
2 cups dry red lentils
3 cups vegetable stock
44½ cups water
2½3 tsp fresh rosemary, chopped (see note)
2 tbsp apple cider vinegar
Description
From Eat, Drink, & Be Vegan By Dreena Burton
Spark Recipes
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