Red Lentil Soup

Combine in a 4-5 quart stock pot

1 cup rinsed lentils

1 leek, chopped

1 onion, diced

1 cup red bell pepper or carrot, chopped

1 cup celery, chopped

3 tablespoons fresh garlic, minced

1/4 cup fresh parsley, chopped

1/2 teaspoon sea salt

7 cups vegetable broth

Bring to a boil, lower the heat, and simmer for 40-50 minutes, stirring occasionally. Stir in

1 tablespoon each ground black pepper, Dijon mustard, balsamic vinegar

Taste and adjust seasoning if needed. For a thicker soup, transfer up to 1/2 the soup to a blender or food processor and process until fairly smooth. Return to pot, stir and reheat.

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