INGREDIENTS
2
Carrots, medium
1
Celery stalk
4 cloves
Garlic
1 cup
Green lentils
1/4 cup
Italian parsley
1
Yellow onion, medium
1
Egg, fried
1 1/2 tbsp
Dijon mustard
1/2 tsp
Black pepper, freshly-ground
1 1/2 tsp
Kosher salt
2 tbsp
Olive oil
4 tsp
Red wine vinegar