Ingredients: carrots, celery, onion, tomato paste, lentils, bay leaf, hot peppers (optional), dijon, cider vinegar, s+p
Preparing: Dice the carrots, celery and onion (the more carrots you use, the tastier the soup). Saute in butter or olive oil. Add a few tablespoons of tomato paste and stir into veggies. Add lentils, bay leaf and chopped hot pepper (optional) and water (2:1 ratio of water:lentils, generally). Simmer for at least 30 minutes. Just before serving, add a few tablespoons of dijon mustard and cider vinegar to the soup and heat through.
Eating: A really hearty lunch that also tastes great with sausage.
Dish history: This is a Deborah Madison recipe from my vegetarian college days. The dijon and vinegar make the soup.