Lentil Soup

Makes 4 servings, takes 1 hour

1 cup dried lentils, washed and picked (Lentils = Masoori Dal in Indian Grocery Stores)
1 bay leaf
several sprigs fresh thyme or a few pinches dried
1 carrot (dice to 1/2 inches)
1 celery stalk (dice to 1/2 inches)
6 cups vegetable stock or water
Salt and fresh ground pepper
2 tbsp EV Olive Oil
1 onion chopped
1 tsp minced garlic

o put lentils, bay leaf, thyme carrot, celery and stock in sauce/stock pan; sprinkle salt pepper, etc. Bring to boil then cook at low heat for 30 mins until lentils are tender; later fish out bay and thyme leaves
o put olive oil in a small skillet, add onions cook until soft for 5 mins then add garlic
o add the sauteed onions to soup

Pureed Lentil Soup can be made by using immersion blender after the soup cools; then the soup can be gently reheated

Italian Lentil Soup can be made by adding 1/2 cup short grain rice (arborio if avail) while the soup is cooking for 15 mins. then add 1 cup chopped tomatoes while sauteing onion