Hearty Lentil Soup

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Hearty lentil soup, recipe from Deborah Madison's Vegetarian Cooking for Everyone.

• 1 1/2 cups of lentils, rinsed
  
• 2 cups of onions, diced fine
• 2 tablespoons of olive oil
• 1/3 cup of celery stalks, diced fine
• 1/3 cup of carrots, diced fine
• 1/2 cup of parsley, chopped
  
• 3 garlic cloves, mashed with 1 teaspoon of salt
  
• 3 tablespoons of tomato paste
• 2 bay leaves
• 1 tablespoon of red wine vinegar or sherry vinegar
  
• 1 tablespoon of Dijon mustard
  
• 2 quarts of water
  
• salt and pepper to taste

Saute onion in olive oil using medium high heat until edges are brown, about 7-10 minutes. Add tomato paste, celery stalks, garlic cloves, carrots, bay leaves and parsley. Cook for 3 minutes. Add lentils and water and cook for 25 minutes, partially covered, until lentils are soft. Add Dijon mustard, vinegar, salt and pepper to taste.

The soup is delicious and very filling. It's a meal by itself. I really like how all the flavors complement each other.