Vegan Mediterranean Lentil Soup

 2 Tbsp extra virgin olive oil

1 1/2 cups chopped yellow onions

1 cup chopped carrots

3 clove garlic, minced

2 Tbsp no-salt added tomato paste

4 cups reduced-sodium vegetable broth

1 cup water

1 (15 oz) can no salt-added cannellini beans, rinsed

1 cup mixed dry lentils (brown, green and black)

1/2 cup chopped sundried tomatoes in oil, drained

3/4 tsp salt

1/2 tsp ground pepper

1 Tbsp chopped fresh dill, plus more for garnish

1 1/2 tsp red wine vinegar

1.  Heat oil in a large heavy pot over medium heat.  Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes.  Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.

2.  Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes salt and pepper.  Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer.  Cover and simmer until the lentils are tender, 30 to 40 minutes.

3.  Remove from heat and stir in dill and vinegar.  Garnish with additional dill, if desired and Serve.

Serves 6