Classic Lentil Soup

From http://inthekitchenwithkath.com

(Adapted from Mark Bittman’s How to Cook Everything Vegetarian)

Serves 4

1 cup lentils, washed and picked over

1 bay leaf

1 teaspoon dried thyme

1 large, or 2 smaller carrots, diced

1 stalk celery, diced

1 32-oz. carton Pacific Mushroom Broth, or your favorite vegetable broth

2 cups water

1/2 teaspoon salt

Freshly ground pepper

2 tablespoons olive oil

1 cup chopped onion

1 teaspoon minced garlic

1. Put the lentils, bay leaf, thyme, carrots, celery, broth, water, salt and pepper in a pot. Bring to a boil. Reduce heat so it's simmering and cover with a lid. Cook, stirring occasionally, until the lentils are tender. It takes 30 – 40 minutes.

2. Heat 2 tablespoons olive oil in a pan. Add the onions and cook over medium-low heat until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Remove the pan from the heat.

3. When the lentils are soft, Add the onion/garlic mixture to the soup. Remove the bay leaf and taste to see if it needs more salt.