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.