| 1 cup lentils, washed,picked over | 1 bay leaf |
| 1/4 tsp. dried thyme leafs | 1 carrot in 1/2 inch lengths |
| 1 celery pc. in 1/2 inch lengths | 6 C. chicken or beef broth |
| 2 Tbsp. Olive oil | 1 onion, chopped |
| 1 Tsp. minced garlic | Salt and black pepper to taste |
| Place stock in medium sauce pot. Add lentils, bay leaf, celery and carrot. Bring to boil then reduce heat. Stir occasionally. Cook about 30 minutes or until lentils are soft. Place oil in small skillet on medium heat. Add onions and cook until soft. Stir in garlic. Remove bay leaf from pan and pour in onions. Season with salt and pepper. Cook an additional minute or two. Soup should be thick. Add broth to thin if necessary. (c)2000 Recipes4U.com |