12 oz. dried lentils, washed and drained
1 lg. tomato, peeled and coarsely chopped
1 lg. onion, coarsely chopped
1 lg. carrot, coarsely chopped
1 bay leaf
1 clove garlic, halved
2 tbsp. parsley, coarsely chopped
Pinch thyme or sage (dried or fresh)
5 c. chicken broth
Salt and pepper to taste
1 c. whipping cream

1. In large kettle, place lentils and all remaining ingredients except cream and parsley. Bring to a boil; lower heat and simmer gently until lentils are tender, about 45 minutes to 1 hour. Remove bay leaf.

2. Puree mixture in food processor or blender in batches. Return to kettle; reheat over low heat and add whipping cream, mixing in thoroughly.

3. Heat and serve, topped with parsley. If desired add tarragon vinegar or other vinegar to taste.