Ingredients

• 1 tbsp olive oil
• 1 ½ cups of ½-inch thick sliced carrots (about 3 medium carrots)
• ¾ cup thinly sliced celery, about 2 stalks
• 1 tbsp minced garlic
• 4 cups vegetable broth
• 4 cups beef broth
• 1 tbsp beef Better than Bouillon or 1-2 beef bouillon cubes
• 1 cup dried French lentils
• ¾ tsp kosher salt
• ¾ tsp black pepper
• 8 oz Yukon Gold potatoes cut into ½-inch cubes (about 5 petite potatoes)
• 1 tbsp apple cider vinegar
• 1 ½-2 tsps chopped fresh thyme
• 2 tsps Dijon mustard
• 1 lb beef stew meat (optional)*

Directions

• Heat oil in large pan over medium heat.
• Add carrots, celery and garlic. Cook, stirring occasionally until softened, about 3 minutes.
• Add vegetable broth, beef broth and beef bouillon. Increase heat to high and bring to a boil. Stir in lentils, salt, pepper and, if desired, stew meat. Reduce heat to medium to maintain a simmer. Cook for 10 minutes, stirring one or twice.
• Add potatoes and cook, stirring one or twice, until potatoes and lentils are tender, about 20 minutes.
• Stir in vinegar, thyme and mustard and simmer for 10 minutes.
• Serve with French baguette bread.
• If adding beef stew meet, simmer the meat separately in water and 1 bouillon cube for 2 hours prior to making soup. Do not add the additional liquid to the soup.

Prep time: 45 minutes; serves 5-6