Lentil soup

I have had my eye on a lentil soup recipe for awhile and, finally, made it this weekend. It took a trip to the bulk bins at Whole Foods to find some of the ingredients but I'm not complaining. I will gladly accept any excuse (or recipe) that takes me to Whole Foods.

Lentil Soup

1/4 cup onion, chopped
1/4 cup celery, chopped
1-2 cloves garlic, diced fine
1 large carrot, diced
1 1/2 cups lentils, washed
56 oz veggie stock
2-14 oz cans of diced tomatoes (fire roasted)
Olive oil
1/4 cup millet
1/4 cup amaranth
1/4 cup flax seed
1/4 cup quinoa
1 Tbs lemon juice
1/2 tsp paprika
1/2 tsp ground black pepper
1 tsp dried ground marjoram
1 tsp dried basil
1 tsp cumin
1/4 tsp nutmeg
1 bay leaf
2 tablespoons of balsamic vinegar

Heat stock pot on medium heat and add olive oil. Add onion, celery, garlic and carrot to post, cooking until onion is soft but not brown, stirring occasionally. Add the rest of the ingredients (except the balsamic vinegar) to the pot and stir to combine. Turn heat to low and simmer on stove for 1 hour. When the soup is finished add 2 tablespoons of balsamic vinegar, stir and serve.