Lentil Soup

Recipe Ingredients

1 cup	237ml	Lentils - washed, and
		Picked over
1		Bay leaf
		Fresh thyme sprigs
		(or 2 pinches dried thyme)
1		Carrot - peeled, and
		Cut in 1/2" dice
1		Celery stalk - cut in 1/2" dice
6 cups	1422ml	Water or stock - (preferably warmed
		Chicken, beef or vegetable stock)
2 tablespoons	30ml	Olive oil
1		Onion - chopped
1 teaspoon	5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place the lentils, bay leaf, thyme, carrot and celery in a medium pot with 6 cups of the stock. Bring to a boil, then turn the heat to low and cook, stirring occasionally.

Meanwhile, place the olive oil in a small skillet and turn the heat to medium-low. Add the onion and cook, stirring until it softens. Add the garlic and stir. Cook for 1 minute more.

When the lentils are tender -- they usually take about 30 minutes -- fish out the bay leaf and the thyme sprigs and pour the onion mixture into the soup. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days and reheat before proceeding.)

Add more stock if necessary; the mixture should be thick, but still quite soupy. Season with salt and pepper and serve.

This recipe yields 4 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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