Lentil and White Bean Soup

adapted from EatingWell

2 Tbsp extra-virgin olive oil

1 medium onion, chopped (about 1 1/2 cups)

2 carrots, thinly sliced or chopped (about 1 cup)

3 cloves garlic, minced

2 Tbsp tomato paste

4 cups vegetable broth

1/2-1 cup water

1 (15 oz) can cannellini beans, rinsed

1 cup dry lentils (brown, green or black; or a mixture)

1/2 cup chopped sun-dried tomatoes in oil, drained

3/4 tsp salt

1/2 tsp ground pepper (I subbed a sprinkle of Flatiron Four Pepper Blend...delicious)

1 Tbsp fresh thyme

1 1/2 tsp red-wine vinegar

Heat the oil in a heavy Dutch oven over medium heat. Add the onions and carrots. Cook, stirring occasionally until softened, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, about a minute or two. Add the tomato paste and cook, stirring constantly, until the mixture is evenly coated, about a minute.

Mix in the broth, beans, lentils, sun-dried tomatoes, salt and pepper. Add the water in portions as needed. Bring the mixture to a boil over medium-high hear; reduce to medium to maintain a simmer. Cover and simmer until the lentils are tender, 30-40 minutes.

Remove from heat and stir in the thyme or dill.