Recipe: Deborah Madison's Hearty Lentil Soup

Hearty Lentil Soup
From: Vegetarian Cooking for Everyone by Deborah Madison
Serves 4 to 6

2 tablespoons oil
2 cups finely diced onion
3 large garlic cloves
Salt and pepper
3 tablespoons tomato paste
1/3 cup finely diced celery
1/3 cup finely diced carrot
2 bay leaves
1/2 cup chopped parsley
1 1/2 cup brown lentils, sorted and rinsed
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

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 the garlic with 1 teaspoon salt. Mix the tomato paste with the onion, then add the garlic, celery, carrots, bay leaves and parsley and cook for 3 minutes. Add the lentils, 2 quarts 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 pepper (and more salt, if needed), remove the bay leaves, and serve.