How To Make Lentil Soup

Once boiling, reduce the heat to low, add salt and pepper to taste, and let the soup cook gently, stirring from time to time.

In the skillet, add the olive oil and turn the heat to medium. When the oil is hot but not smoking, add the chopped onion and cook until translucent and soft but not coloring—about two minutes.

Add the garlic to the skillet with the onion and cook for another minute, until the garlic is fragrant.

After the lentils are tender to the bite—depending on the variety you use that could take anywhere from 25 to 40 minutes—remove the bay leaf and the thyme branches and stir in the onion-garlic mixture to the pot.

If the soup gets too thick, thin it by adding a little more stock until you reach the consistency you prefer. If necessary, season with more salt and pepper.

If you like, add a dollop of plain yogurt just before serving. Et voila: a bowl of fresh lentil soup.