Hearty Greek Lentil Soup - cooking recipe

Ingredients

1 cup dry lentils, rinsed and drained
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, chopped, or to taste
1 cup sliced celery
1/2 cup sliced carrots
2 potatoes, peeled and cubed
1 (8 ounce) can crushed tomatoes
3/4 cup chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon ground cinnamon
salt and ground black pepper to taste

Preparation

Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.