Savory Lentil Soup

By Peonys

French lentils work great for this soup. Sometimes, also I will use Mung Beans which have a sweet flavor. The mustard, vinegar, and tomato paste add a lot of depth and flavor to this soup.

From Vegegarian Cooking for Everyone by Deborah Madison.

Ingredients

• 2 Tablespoons olive oil
• 2 cups finely diced onion
• 3 large garlic cloves
• salt and freshly milled pepper
• 3 Tablespoons tomato paste
• 1/3 cup finely diced celery
• 1/3 cup finely diced carrot
• 2 bay leaves
• 1/2 cup chopped parsely
• 1 1/2 cups lentils, sorted and rinsed
• 1 Tablespoon Dijon mustard
• 1 Tablespoon sherry vinegar or red wine vinegar
• chopped celery leaved and parsley

Details

Servings 4

Preparation

Step 1

Heat the oil in a soup pot over high heat.

Add the onion and saute until it begins to color around the edges, 5 to 7 minutes.

Meanwhile, mince or pound the garlic in the mortar with 1 teaspoon salt.

Work the tomato paste into the onion, then add the garlic, celery, carrot, bay leaves, and parsley and cook for 3 minutes.

Add the lentils, 2 quarts of water, and 1/2 teaspoon salt and bring to a boil.

Lower the heat and simmer, partially covered, until the lentils are tender, 25 to 35 minutes.

Stir in the mustard and vinegar.

Taste and add more of either as needed.

Check the salt, season with plenty of pepper, remove the bay leaves, and serve, garnished with the celery leaves and parsely.

The longer the soup sits before serving, the better it will taste.

Serve with garnish of celery and parsley.