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1
Add lentils, garlic, thyme, and bay leaves to suitable sized pan and cover with water by an inch.
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2
Bring to boil, then turn down to a simmer and cook until tender, around 15-20 minutes.
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3
Some lentils will cook more or less quickly, so check consult with the instructions on the package and check the lentils as they cook.
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4
Once cooked, remove the thyme stems and bay leaves and discard.
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5
Set lentils aside for later.
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6
Heat saute pan to medium high heat, add oil, and saute mushrooms until golden brown, turning as necessary.
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7
Remove mushrooms to a bowl for later.
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8
Add celery, bell pepper, and onion to pan, adding a little more olive oil if necessary.
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9
Saute until they start to get tender, 5-6 minutes.
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10
Remove them from pan and set aside.
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11
Take approximately 1/3 of the cooked lentils and the chicken stock and add to 4-5 quart pot.
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12
Use an immersion blender and blend until smooth.
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13
This step may also be done in a standard blender using enough chicken stock to cover.
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14
It may require several batches depending on the size of your blender.
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15
Add to pot after blending until smooth and add remaining chicken stock.
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16
Add the remaining lentils, vegetables, and salt and pepper to the pan.
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17
Bring to boil and reduce to simmer.
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18
Check taste and adjust seasonings.
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19
Depending on what type of chicken stock you use you may need to add more or less salt.
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20
Cook until the vegetables are cooked to the degree of tenderness that you prefer.
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21
Serve.
