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.