French Lentil Soup

One Pot + 45 Minutes

Gather the ingredients - * Olive oil * Butter * Carrots * Celery * Leeks * Garlic * Thyme * Vegetable stock * French lentils * Bay leaf * Dijon mustard

– Heat a large Dutch oven over medium heat.  Add the olive oil and butter and cook until the butter has melted. – Next, add the carrots, celery, and leeks.  Cook for 5-7 minutes.

– Stir in the garlic and thyme and cook for an additional minute. – Add  the chicken stock and scrape the bottom of the pan to release any  browned bits.  Add the lentils, bay leaf, and dijon mustard. – Bring the soup to a boil and then reduce the heat to medium-low.  Simmer for 30-35 minutes.

– Remove the bay leaf and season with salt and pepper to taste. – Enjoy warm.  Store any leftover soup in an airtight container in the fridge for up to three days.

Full recipe at kitcheninthewilderness.com