Ingredients
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2 tablespoons olive oil
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3 large garlic cloves
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salt
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pepper
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3 tablespoons tomato paste
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1/2 cup diced celery
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2 bay leaves
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1/2 cup chopped parsley (I use dried)
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1 tablespoon Dijon mustard
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1 tablespoon red wine or 1 tablespoon sherry wine vinegar
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2 cups finely diced onions
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1/2 cup diced carrot
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1 1/2 cups french green lentils or 1 1/2 cups brown lentils, washed
Instructions
- In soup pot, sauté onion in oil until soft.
- Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
- Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
- Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
- Lower heat and simmer 25-30 minutes till everything is tender.
- Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.