1 1/4 cups dried lentils, washed and picked over
2 bay leaves
several sprigs fresh thyme
2 carrots, cut into 1/2 dice
2 celery stalks, cut into 1/2 inch dice
7 cups vegetable broth
salt and pepper, to taste
3 tbsp. extra-virgin olive oil (EVOO)
2 onions, chopped
2 tsp. minced garlic

Put the lentils, bay leaves, thyme, carrots, celery, and broth in a medium saucepan. Sprinkle with salt and pepper.

Bring the soup to a boil, then turn the heat to medium-low heat and cook, stirring occasionally, until the lentils are tender, about 30 minutes.

Meanwhile, heat the oil in a small skillet over medium-high heat. Add the onion and cook, until it softens, about 5 minutes. Add the garlic and stir, then cook for one minute more and turn off the heat.

When the lentils are tender, fish out the bay leaves and thyme sprigs and stir the onion mixture into the soup. Add more broth if the soup is too thick, then, taste, adjust the seasoning, and serve.

Submitted by: Michael Singleton