1 c. olive oil
1/4 c. apple cider vinegar
1 tsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. grated parmesan or romano cheese

3 cups dry lentils
8-10 cups water
3 tsp salt
1 tsp pepper
1 large onion, chopped
4 stalks celery, diced
8 carrots, diced
2 potatoes, diced
8 garlic cloves, crushed
1 tsp basil (dried)
1 tsp oregano (dried)
1/4 cup red wine vinegar

Rinse and drain lentils. Place them in a pot and cover with 8 cups of water. Bring to a boil, and then reduce to a simmer. Skim off any foam that accumulates at the top. Let simmer 15 minutes – chop vegetables while waiting. Add cubed celery, carrots, onions and potatoes and let simmer until vegetables and lentils are just tender. Add basil, oregano, and pressed garlic while soup simmers. Add water if necessary, and pour in vinegar just before serving.