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Lentil Soup

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Makes 4 servings 1x

Time About 1 hour, mostly unattended

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Ingredients

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • Salt and pepper
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 6 cups vegetable stock or water, or more as needed
  • 1 cup dried lentils, rinsed and picked over 1 bay leaf

Instructions

  1. Put the oil in a large pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until it’s soft, 3 to 5 minutes.
  2. Add the carrots, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, another 3 to 5 minutes. Add the thyme and cook, stirring, until fragrant, no more than a minute.
  3. Add the stock, lentils, and bay leaf and sprinkle with a little salt and pepper. Bring to a boil, then lower the heat to a steady bubble. Cook, stirring once or twice, until the lentils are tender, 20 to 30 minutes; add more stock a little at a time if the mixture seems too thick. (You can make the soup up to this point, cool, cover, and refrigerate for up to several days.) Fish out the bay leaf, taste and adjust the seasoning, and serve.