Yellow Split Pea Soup

1 tablespoon olive oil
1 small onion, diced
1 stalk celery, chopped 
1 carrot, sliced
2 cloves garlic, chopped
1 bay leaf
1/2 teaspoon turmeric
1 cup yellow split peas
3 cups vegetable broth
salt & white pepper
1 teaspoon cider vinegar

1. Heat the olive oil in a soup pot over medium heat. Add the onion, celery, carrot, and bay leaf. Cook until softened and just starting to brown, about 8 minutes. Add the garlic and turmeric and cook 1 minute.
2. Add the broth and lentils and bring to a boil. Reduce heat to low, partially cover, and simmer until peas are tender, about 45 minutes. Season with salt and pepper and stir in vinegar. Remove bay leaf, taste, and add more seasoning as needed. Serves 2-3.