Lentil soup

January 10, 2007

Serves 8

1/2	cup brown or green lentils, soaked overnight
1/4	cup vegetable oil
2	medium onions, finely chopped
2	large carrots, finely chopped
2	cloves garlic, finely chopped
2 1/2	quarts chicken stock
1	bay leaf
1	sprig fresh thyme
	Salt and pepper, to taste

1. Drain and rinse the lentils; set them aside.

2. In a large flameproof casserole over medium-high heat, heat the oil. Add the onions and cook, stirring often, for 5 minutes. Add the carrots and continue cooking, stirring occasionally, for 2 minutes more. Add the garlic and cook 1 minute more.

3. Add the lentils, stock, bay leaf, and thyme. Bring to a boil, lower the heat to medium, and simmer the soup for 1 hour, or until the lentils are very soft.

4. Remove the bay leaf and thyme sprig, and add salt and pepper. Adapted from "Black Forest Cuisine"