Instructions: Sort through the lentils and rinse them well. Combine the lentils, onion.

leek, celery, garlic, herbs, salt, and water or veggie stock in a stockpot. Bring to a boil, lower the heat, and simmer, partially covered,

until the lentils are completely tender, about 45 min. Stir the soup occasionally.

When done, cool the soup a bit, puree it in a blender (this will have to be done in batches), then pass the puree through a food mill to remove the lentil skins. Return to the heat and stir in the mustard and vinegar.

Taste and adjust the seasonings. Stir in additional stock or water to thin the soup, if needed. Serve garnished with pepper, celery leaves, and croutons.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.