2 tablespoons avocado or olive oil

1 yellow onion, diced

4 large carrots, diced

3 stalks celery, diced

1 small zucchini, diced

2–3 cloves minced garlic

3 teaspoons Italian seasoning

1 teaspoon smoked paprika

1 teaspoon sea salt

3/4 teaspoon red pepper flakes

1 1/2 cups dried French green lentils (can sub brown lentils)

1 15-ounce can fire-roasted tomatoes (or plain crushed tomatoes)

4 cups low-sodium vegetable broth

1 tablespoon red wine vinegar

1 cup filtered water