Bay Leaf and Mustard Lentil Soup

This hearty and flavorful soup gets its rich complexity from the aromatic trifecta of bay leaves, mustard, and lentils. The bay leaves add a subtle, woodsy note, while the mustard provides a tangy zip. The lentils add a satisfying heartiness, and the vegetable broth brings it all together in a comforting and nourishing bowl. It's a simple soup to make, but the combination of flavors is anything but ordinary.

The origins of this soup are shrouded in mystery, but it is believed to have originated in the Mediterranean region. It is a popular dish in many countries around the world, and there are many variations on the recipe. Some versions use different types of lentils, such as green or red lentils. Others add vegetables such as carrots, celery, or tomatoes. And still others add meat or fish. No matter how it's made, this soup is always a comforting and satisfying meal.

Prep time: 10 | Cook time: 35 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 3 bay leaves
• 1 teaspoon dried thyme
• ¼ teaspoon red pepper flakes
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon Dijon mustard

Instructions

1. Heat oil in a large pot over medium-high heat.
2. Add onion and sauté until translucent, about 5 minutes.
3. Add garlic and sauté until fragrant, about 1 minute.
4. Add bay leaves, thyme, red pepper flakes, and lentils; stir to combine.
5. Add vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer until lentils are tender, about 25 minutes.
7. Stir in Dijon mustard and serve.

Why It Works

• The bay leaves add a subtle, woodsy note that complements the earthy flavor of the lentils.
• The mustard provides a tangy zip that balances out the richness of the soup.
• The lentils add a satisfying heartiness that makes the soup a filling meal.
• The vegetable broth brings it all together in a comforting and nourishing bowl.