3 tablespoon olive oil
1 large onion, diced
2 stalks celery, chopped
6 cloves garlic, smashed
2 bay leaves
1 tablespoon tomato paste
1 1/2 cup red wine
16 oz. dried lentils, sorted and rinsed
6 cup vegetable broth
2 tablespoon dried thyme or oregano
1 tablespoon Dijon mustard
pepper to taste
optional: chopped spinach (frozen or fresh)
This makes a LOT of soup, but you will love it so much on these cold winter days that it won't last but a few days. I also find that it freezes pretty well.
Also, if you like carrots, you can substitute one stalk of celery for one carrot. I'm allergic to carrots, so I've never tried it, but I imagine it would be fine. Just make sure they are finely chopped.
1.) Heat a large soup pan over high heat. Add your oil and onions and celery. Saute until they start to take on color. Add bay leaves and garlic. After two minutes (or if the garlic starts to burn) work in the tomato paste and add the vegan wine. Reduce by three-quarters.
2.) Add the lentils and enough broth to cover with a couple inches of liquid. Simmer uncovered, periodically stirring and adding enough broth (or water, if you run out of broth) to cover.
3.) The soup should cook for about 40 minutes or until the lentils are tender. Add enough water for your desired consistency. Add a couple tablespoons of crushed thyme or oregano, and season to taste with pepper. If your broth is sodium-free you can add salt, but be careful- a lot of vegetable broth contain a lot of salt! Stir in a heaping spoonful of Dijon mustard and serve immediately.
Hope you enjoy! Pair it with some barley or rice for complete protein, or maybe just a big hunk of country bread. Even if you're not a huge mustard fan, please try the Dijon; my boyfriend hates mustard but he loves the perfume it gives this soup. The mustard, the vegan red wine, and the thyme really give it a French-y taste. Bon appetit!