Lentil Soup

I love soup when I am sick or when it is cold out, it makes your heart feel warm and toasty! Here is a great recipe that tastes like it came out of a restaurant. Here is the recipe:

Lentil Soup
Serves 4

1 cup of lentils, washed and picked over
1 bay leaf
Few pinches of fresh thyme
1 carrot, peeled and cut into small cubes
1 celery stalk, cut into small cubes
6 cups of chicken stock or water, or beef stock, or vegetable stock
2 tablespoons of olive oil
1 onion, chopped
1 teaspoon of minced garlic
Salt and pepper

Place the lentils, bay leaf, thyme, carrot, and celery in a medium pot with 6 cups of stock. Bring to a boil, then turn the heat to low and cook, stirring occasionally.

Meanwhile, place the olive oil in a small skillet and turn the heat to medium low. Add the onion and cook, stirring, until it softens. Add the garlic and stir. Cook for 1 minute more.

When the lentils are tender, they usually take about 30 minutes. Fish out the bay leaf and the thyme sprigs, and pour the onion mixture into the soup.

Add more stock if needed, the soup should still be thick, but yet quite soupy. Season with salt and pepper and serve with toasted bread.