Hook and Eye Lentil Soup – Toby Malina’s recipe

Ingredients:

• 2 Tbsp avocado or coconut oil

• 2 cups finely diced onions

• 3 large cloves of garlic - peeled and minced

• salt and pepper

• 3 Tbsp tomato paste (I’ve substituted tomato sauce and it was fine)

• ½ cup chopped celery

• ½ cup chopped carrots

• 2 bay leaves

• ½ cup chopped parsley

• 1 ½ cup French green or brown lentils, rinsed and sorted

• 1 Tbsp Dijon mustard

• 1 Tbsp sherry vinegar or red wine vinegar

• 2 quarts of water or vegetable broth

• Chopped parley or celery leaves for garnish

Directions:

Heat the oil in a soup pot on high heat. Add the onions and sauté for 5-7 minutes.

Meanwhile, mince the garlic and add that and the tomato paste to the onions. Also add the vegetables, bay leaves and parsley and cook for another 3 minutes.

Add the lentils and 2 quarts of water (or vegetable broth for a richer soup)

Lower the heat and simmer for 30 minutes.

Stir in the mustard and vinegar. Add salt and pepper to taste. Serve.