Start by rinsing the lentils in a colander. Add the lentils to a large pot along with the chopped carrot, onion, celery, and the garlic.
Add enough water to cover the lentils and let it boil for 10 minutes.
Remove from heat and add the bay leaves, rosemary, crushed tomatoes, red wine vinegar, and olive oil and salt to taste (approximately 2 tbsp).
Put the pot back on the burner and bring to a boil for about 15-20 minutes or until the lentils are fully cooked through.
Pour the soup into bowls and top with a drizzle of olive oil.
Serve with your favourite crusty bread!
