Page 33 - Caroline Wright Cookbook

1/2 cup olive oil PAGE 31
6 peeled garlic cloves, smashed with flat side of knife

1 medium onion, chopped
2 celery stalks, chopped
2 medium carrots, peeled and chopped

Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 bay leaf, fresh or dried

1 small bunch thyme (4 to 5 sprigs)
1 pound brown dried lentils (no need to soak)
2 tablespoons cider vinegar, plus more to taste

1 Heat oil in a large, heavy pot over medium heat until hot. Tip pan to
pool oil to one side; add garlic to pool. Cook garlic, turning often, until
evenly golden brown (about 2 minutes). Add onion, celery, and carrot
to pot; season generously with salt and pepper (about 1 teaspoon salt
and 1/2 teaspoon pepper). Cook vegetables, stirring often, until onion
has softened (about 6 minutes). Stir in mustard; add bay leaf, thyme,
lentils, and 8 cups (2 quarts) water. Season very generously with salt
(about 2 teaspoons). Cover pot and bring to a boil.

2 Lower heat to slowly simmer soup, uncovered and stirring occasionally,
until lentils are tender and flavors have blended (about 1 hour). Stir in
vinegar. Season soup with additional salt, pepper, and vinegar to taste.
Remove bay leaf and thyme stems before serving.

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