Autumn = Soup

Don't you agree? As soon as the leaves turn and I have to start wearing a woolly hat or sweatshirt around, my mind immediately transitions to soup/stew mode as part of the "welcome fall" routine.  I've been fortunate to stockpile sorrel soup in my freezer (less fortunate because now the freezer is completely full and I can't fit a single thing more in it!) but decided to make a simple lentil soup to get us through the week. Four or five days of feeding two people a meal of lentil soup - hooray! That's my kind of cooking :) I also was pleased that the recipe is fairly minimalist. Three vegetables, a legume, a fresh herb, and some basic condiments. Deborah Madison's Vegetarian Cooking for Everyone is the source of this belly-warming, light and nourishing fare. I did double the mustard and vinegar from her recipe to get a bit more kick out of it.

Just realized how ridiculous the piece of carrot in the middle looks ... oh well

Lentil Vegetable Soup with Mustard and Parsley

2 Tbs olive oil or vegetable oil
2 c. diced onion
3-5 large garlic cloves, minced
3 Tbs tomato paste
1 1/2 c. green or brown lentils, rinsed (PICK THROUGH THEM FOR STONES - THEY REALLY EXIST)
2/3 - 1 c. diced celery (I prefer more vegetables in my soup so chose 1 c.)
2/3 - 1 c. diced carrot
2 - 3 bay leaves
1/2 - 3/4 c. chopped parsley
2 Tbs Dijon mustard
2 - 3 Tbs sherry or red wine vinegar

1. In a large soup pot, sauté the onion in hot oil for 5-7 minutes. Add the garlic and continue sautéing until the onion is tender and translucent. Add the tomato paste, 1 tsp of salt, celery, carrot, and parsley and cook for 3 minutes.
2. Pour in 2 quarts of water, the lentils,bay leaves,  a dash or two of freshly ground pepper, and bring to a boil. Lower the heat and simmer, partially covered for 25-35 minutes.
3. Taste for salt - may need another 1/2 tsp - 1 tsp of salt. Make sure the lentils are tender. If not, continue simmering until done. Stir in the mustard and vinegar at the end. Add more pepper to taste (or vinegar/mustard) and remove the bay leaves.
4. Serve with a slice of crusty bread and enjoy.