Lentil Soup with Dijon Mustard

• 1 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 160 g Dried green lentils
• 2 pieces Bay leaves
• 4 sprigs Fresh thyme
• 900 ml Vegetable stock
• 1 tbsp Dijon mustard

1. Heat the olive oil in a large pot over a medium heat. Finely chop the onion, dice the carrot and dice the celery, then add them to the pot with the salt and pepper. Cook for 8 to 10 minutes, stirring, until softened but not browned.
2. Rinse the lentils in a sieve, then add them to the pot. Add the bay leaves, thyme and vegetable stock, and bring to a gentle simmer. Cook for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the broth tastes rounded.
3. Fish out the bay leaves and thyme sprigs. Stir in the Dijon mustard and simmer for 2 minutes to let it meld into the soup. Taste and adjust seasoning with a little more salt and pepper if needed, then ladle into bowls and serve hot.
4. Let the soup stand off the heat for 5 minutes so the lentils settle and the broth thickens slightly. Stir once more before serving.

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