Categories: Lentils, Main Dish, Mark Bittman, Soup
Ingredients
- 1 cup dried lentils, washed and picked over
- 1 bay leaf
- fresh thyme (several sprigs, or a few pinches of dried)
- 1 carrot, cut into 1/2 inch dice
- 1 stalk celery, cut into 1/2 inch dice
- 6 cups vegetable stock (vegetable stock preferred) or 6 cups water (vegetable stock preferred)
- salt
- fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 teaspoon minced garlic
Directions
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Add lentils, bay leaf, thyme, carrot, celery, and stock in a saucepan; sprinkle with salt and pepper.
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Bring to a boil, then decrease heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes.
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Meanwhile, add olive oil to a small skillet over medium heat.
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Add the onion and cook, stirring, until it softens, about 5 minutes.
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Add in garlic and stir, then cook for 1 minute more and turn off heat.
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When the lentils are tender, discard the bay leaf and thyme sprigs and stir the onion mixture into the soup.
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Add more stock if the soup is too thick, then taste; adjust the seasoning and serve.