Hearty Lentil Soup

2 TBS olive oil
2 c. diced onion
3 cloves garlic
salt & pepper
3 TBS tomato paste
1/3 c. diced celery
1/3 c. diced carrot
2 bay leaves
1/2 c. chopped parsley (or 3TBS dried)
1 1/2 c. lentils (sorted and rinsed)
1 TBS Dijon mustard*
1 TBS red wine vinegar *
* no substitutions. These two ingredients make the dish! In fact, I add more than the recipe calls for.

1. Heat oil in soup pot over med-high heat. Add onion and saute 5-7 min.
2. Meanwhile, mince or pound garlic with 1 tsp. salt.
3. Work tomato paste into the onion. Add garlic mixture, celery, carrot, bay leaves, and parsley. Cook for 3 minutes.
4. Add lentils, 2 quarts water, and 1/2 tsp. salt. Bring to a boil. Lower heat and simmer partially covered for 25-35 minutes.
5. Add mustard and vinegar. Add more salt and pepper if needed. Remove bay leaves.
The longer the soup sits the better.