- 2 cups green lentils, washed, picked over, and drained
- 2 tins organic chicken broth plus enough water to make 10 cups of liquid (use vegetable broth for a vegetarian soup)
- 1 bay leaf
- A couple of carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 stock celery, chopped, leaves are great, too!
- 1/4 teaspoon thyme
In soup pot, place broth and water and bring to a boil. Add the lentils, onion, garlic, and bay leaf. Simmer for about 3 and a half hours. Add the carrots, celery, and thyme, and simmer for 30 more minutes, until tender. Mash a bit of the soup with the back of a spoon, or with a potato masher.
To bind the soup (an old Joy of Cooking trick) melt:
- 2 tablespoons butter
Stir in it until blended:
- 2 tablespoons flour
Slowly add a little of the soup. Cook and stir until it boils, then stir it into the rest of the soup. Season to taste with salt and pepper.
NOTE: Add vegetables and seasonings as desired; this soup is never really the same each time we make it!