Hearty Red Lentil Soup

• 4 garlic cloves, minced

• 1 large onion, diced

• 2 cups diced carrots

• 2 cups diced celery

• 1 lb red lentils

• 10 cups vegetable broth

• 2 bay leaves

• 1 Tbsp fresh Thyme (1/2 portion if you use dried)

• 1 tsp salt

• 1/2 tsp black pepper

Saute garlic, onions, carrots and celery in a small amount of olive oil for about 5 minutes. Add remaining ingredients and cook for 45-60 minutes until lentils are tender; watch liquid add more if needed. Leave the soup chunky, or use an emulsion blender to process to a blended texture soup. If you blend...be sure to REMOVE the bay leaves FIRST :)