Lentil Soup

1. 1

   Peel a large onion, stick it with a whole clove, and place it in a saucepan with 1 pound lentils, 1 bay leaf, 8 cups chicken stock, and salt and pepper.

2. 2

   Bring to a boil over high heat, then reduce the heat and simmer, skimming occasionally, until the lentils are tender, about 30 minutes.

3. 3

   Discard the onion and bay leaf and stir in 2 minced garlic cloves, 1 teaspoon finely chopped fresh thyme, and 2 teaspoons butter.

4. 4

   Reduce the heat to low and simmer slowly for 10 minutes.

5. 5

   Ladle into 6 soup bowls and garnish with 2 teaspoons chopped fresh mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.