melomeals

French Lentil Soup

• 4 tbsp olive oil
• 1 tsp mustard seeds
• 1 tsp dried tarragon
• 1/2 tsp coriander
• Healthy pinch freshly grated nutmeg, salt, and white pepper
• 1 large onion, diced
• 2 medium carrots, diced
• 1 large stalk celery, diced
• 10 cloves garlic, chopped
• 1/2 cup dry white wine or 2 tbsp golden balsamic vinegar
• 2 cups dried lentils
• 6 cups water
• 1 Knorr veggie bouillon cube
• 2 tbsp Dijon mustard
• 2 tbsp fresh tarragon
• 1/4 cup fresh parsley
• Salt/pepper to taste

Method:

1. In a heavy bottom soup pan, over medium heat add the oil and mustard seeds until they pop.  Then add the tarragon, coriander, nutmeg, onion, garlic, carrots and celery along with a pinch of salt and white pepper.
2. Saute for 5-10 minutes, then deglaze with the wine or vinegar, add the lentils and broth; turn heat to high and bring to a boil for two minutes.
3. Turn heat to medium-low, cover and simmer for 45 minutes, then stir in the mustard, fresh herbs, and salt/pepper to taste.