put the lentils, bay leaf, thyme, carrot, celery, and stock in a deep skillet or med sauce pan. sprinkle with salt n pepper. bring to a boil, then turn the heat down to low and cook stir occasionally until the lentils are cooked about 30 min.
meanwhile put the olive oil in a small skillet over med heat. add the onion and cook, stirring until it softens about 5 min. add the garlic and stir cook for 1 min and turn off heat.
when the lentils are tender fish out the bay leaf and sprigs of thyme then stir the onion mixture into the soup. add more stock if the soup is too thick.
Originally Submitted
5/20/2012
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