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There's nothing quite like a hearty bowl of soup or stew. Try one of these satisfying recipes.
You Will Need
- A 4 to 5 qt. heavy soup pot
- A small skillet
- 1 c. dried lentils, washed
- 1 bay leaf
- 3 to 4 sprigs of fresh thyme (or 1/2 tsp. dried thyme, if you must)
- 1/2 tsp. ground cumin
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 5 to 6 c. chicken or vegetable stock
- 2 tbsp. olive oil
- 1 onion, finely chopped
- 2 tsp. minced garlic
- Salt and pepper
- Plain yogurt for garnish
Put the washed lentils, bay leaf, thyme, carrots, celery, and stock in the pot over medium high heat and bring to a boil.
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.
Add garlic/onions to soup
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.
Thin soup if too thick
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.