French Lentil Soup

Makes: 2 large servings 

1 tbsp olive oil

1 cup onion, finely chopped 

1 clove garlic, minced 

¼ cup tomato paste 

½ cup celery, finely diced 

½ carrot, finely diced 

1 bay leaf 

¼ cup fresh parsley, chopped 

2 cans green or red lentil, rinsed and drained 

8 cups vegetable stock 

2 tsp Dijon mustard 

2 tsp red wine vinegar 

Salt and pepper to taste 

Heat oil in pot over high heat. Add onion and sauté 5 minutes.

Add garlic, tomato paste, celery, carrot, bay leaf and parsley and cook another 3 minutes.

Add lentils and vegetable stock. Bring to a boil, then reduce heat to gently simmer partially covered for 20 minutes.

Stir in mustard and vinegar. Remove bay leaf and season with salt and pepper.