Things You'll Need:
- 1 cup dried lentils, washed
- 6 cups vegetable stock, chicken stock or water
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 white onion, finely chopped
- 1 clove garlic, minced
- 1 bay leaf
- 1/2 tsp. dried thyme
- 4-quart stock pot
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Step 1
Presoak the lentils if needed. The firmer-variety lentils require presoaking in water for several hours. The lentils purchased in America are softer and usually don't require presoaking. If they don't need presoaking, rinse the lentils before cooking.
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Step 2
Pour lentils into stock pot, and add stock or water. Add the carrot, celery, onion, garlic, bay leaf and thyme into the stock pot over medium heat. Cover and bring to a boil.
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Step 3
Reduce heat and simmer for at least 30 minutes. If you presoaked the lentils, decrease the cooking time.
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Step 4
Check on the hardness of the lentils. When they are soft, but not falling apart, the lentil soup is done cooking.
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Step 5
Remove the bay leaf before serving. A full pot contains six to twelve servings. Serve with crusty bread, if desired.
