French Lentil Soup

2 T EVOO
½ t mustard seeds
1 T tarragon
½ t thyme
½ t rubbed sage ( or ¼ t sage powder )
½ t rosemary
½ t coriander
1 large onion
10 cloves garlic
2 large carrots, diced ( around 2 c )
1 large celery stalk, diced ( around ¾ c )
1 bay leaf
Good pinch salt
¼ t white pepper or generous pinch black pepper
2 T apple cider vinegar, golden balsamic vinegar or ¼ c white wine
4 c vegetable stock
3 c cooked lentils
2 T Dijon Mustard
Salt/Pepper to taste
1 c fresh parsley or 1 T dried parsley


Method:
In a heavy bottomed soup pot over medium heat, add the olive oil and spices. When the mustard seeds start to pop add the onion, garlic, carrots, celery, bay and a good pinch of salt/pepper. Saute for at least 15 minutes. Now deglaze with the vinegar or wine. Stir well and then add the vegetable stock, cooked lentils and mustard. Bring to a boil, turn down to a simmer; cover and let cook for 30 minutes. Season with salt/pepper to taste and stir in fresh parsley.