Ingredients
250g / 1 cup lentils
3 tbsp extra virgin olive oil
1 brown onion, chopped
2 carrots, chopped
3 sticks celery, chopped
3 cloves garlic, finely chopped
2-3 bay leaves (3 if small)
1 tsp salt
1/2 tsp brown sugar
1 tsp cumin
1/2 tsp chilli flakes
400g canned diced tomatoes
1 litre / 4 cups chicken or vegetable stock
500ml / 2 cups water
3 tbsp red wine vinegar or white vinegar

Instructions
1. Rinse the lentils thoroughly under cold running water in a fine-mesh sieve.

2. Prepare your vegetables. Chop the onion, celery, and carrots into bite-sized pieces. Finely chop the garlic. The size of the chopped vegetables can vary based on your preference - no hard and fast rules here!

3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5 minutes, or until the vegetables soften.

4. Stir in the minced garlic and saute for an additional minute.

5. Add the bay leaves, chili flakes, cumin, and brown sugar. Stir and cook for 30 seconds, until fragrant.

6. Pour in the canned tomatoes, chicken stock, and water. Add the rinsed lentils and stir well to combine all ingredients.

7. Bring the soup to a simmer, then reduce heat to low, cover the pot, and simmer for approximately 45 minutes. Stir occasionally to prevent sticking.

8. After simmering, stir in the red wine vinegar or white vinegar. Taste and adjust seasonings with additional salt or pepper as desired.

Serve hot with a crusty baguette drizzled with olive oil or generously buttered for a satisfying meal.