Updated: Oct 26, 2020
2 Tbsp avocado or coconut oil
2 cups finely diced onions
3 large cloves of garlic - peeled and minced
salt and pepper
3 Tbsp tomato paste (I’ve substituted tomato sauce and it was fine)
½ cup chopped celery
½ cup chopped carrots
2 bay leaves
½ cup chopped parsley
1 ½ cup French green or brown lentils, rinsed and sorted
1 Tbsp Dijon mustard
1 Tbsp sherry vinegar or red wine vinegar
2 quarts of water or vegetable broth
Chopped parley or celery leaves for garnish
Heat the oil in a soup pot on high heat. Add the onions and sauté for 5-7 minutes.
Meanwhile, mince the garlic and add that and the tomato paste to the onions. Also add the vegetables, bay leaves and parsley and cook for another 3 minutes.
Add the lentils and 2 quarts of water (or vegetable broth for a richer soup)
Lower the heat and simmer for 30 minutes.
Stir in the mustard and vinegar. Add salt and pepper to taste. Serve.