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