Lentil Soup

1 T olive oil

1 medium onion, diced

2 T tomato paste

2 T sherry vinegar

1/4 C chopped parsley

4 cloves garlic

3 carrots diced

1 C diced celery or celeriac

1 1/2 cup French green lentils

2 bay leaves

8 sprigs parsley

6 sprigs thyme

10 cups water

1/2 Rapunzel organic sea salt and herb vegan bouillon cube

Heat oil in large frying pan and add onions.  Sauté until the onions start to become translucent, then brown a bit on the edges.  Add the tomato paste and cook for about 3 minutes until paste is starting to cook and stick to the bottom of the pan, about 3 minutes.  Then add in remaining vegetables and cook for about 3 more minutes.  At this point, add the vinegar to deglaze the pot and cook until vinegar has evaporated.  Then add in Lentils, herbs, 4 cups water and bouillon cube and bring to a boil.  

Prepare your crock-pot and bring remaining 6 cups of water to a boil in the microwave.  Add both the soup and the additional water to the crock-pot and cook on high for 3 hours or low for 6 hours.  Soup served in this whole form or use an immersion blender to make it a creamy soup.