Three-Year-Old Approved Lentil Soup!

We tested this recipe with Bon Secours' Class-A-Roll, I'esha Hornes the GapToothDiva and her smart, charismatic three-year-old son Dash. The recipe was quick and easy to make, and he loved the sweet and tart flavor of the soup. We hope you enjoy it too!

Lentil Soup
Recipe by: Suleyka Davila
Serves: 4 – 6
Total Time: 65 minutes
Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium onion diced*
• 3 garlic cloves minced*
• Salt and pepper
• 3 tbsp tomato paste*
• 2 stalks of celery finely diced*
• 1 carrot finely diced*
• 2 bay leaves
• ½ cup chopped fresh parsley*
• 1 ½ cup lentils*
• ½ tbsp of Dijon or yellow mustard
• 1 tbsp red wine vinegar

*WIC approved items

Directions:

1. Heat large pot over medium heat and add olive oil. Sauté onions for 5 – 7 minutes.
2. Add tomato paste to onion (be careful not to burn the tomato paste). Add garlic, celery, carrot, bay leaves and parsley. Cook 3 minutes.
3. Add lentils, 2 quarts water and ½ tsp salt. Bring to a boil.
4. Lower heat and simmer, partially covered, until lentils are tender, about 25 – 35 minutes. Stir in mustard and vinegar. Add salt and pepper to taste. Remove bay leaves.