1. In a 5 quart saucepan or stockpot, heat olive oil over medium-low heat. 2. Add celery, onion, and carrot- season with salt and pepper, and cook until slightly softened and translucent, about 7 minutes. 3. Add spices, stir to combine and cook until fragrant, about 1 minute. 4. Add lentils, fire roasted tomatoes, 1 tablespoon vinegar (reserve ½ tablespoon for end of cooking) and stock- turn heat to high and bring to a boil. 5. Reduce heat to low and cover. Cook on low until soup is thickened and lentils and veggies are fully cooked, 1 hour. 4. Finish soup with salt and pepper to taste, stir in reserved ½ tablespoon apple cider vinegar and serve!