Lentil Soup

Ingredients
Serves 6-8 - Preparation time 10 minutes
Cooking time: 30 - 45 minutes

(3) tbls. extra virgin olive oil
(2) medium yellow onions, diced
(1) whole stock of celery, diced
(6) medium carrots, 3 peeled and diced, 3 chopped into 1” pieces
(1) large russet potato, peeled and cubed
(1 1/2) cups of lentils (French or Green), rinsed
(12) cups chicken broth/bone broth
(10-12) sprigs of fresh thyme or substitute with (2) teaspoons of dried thyme
(1/2) tsp. fresh ground pepper
salt to taste

Once vegetables are prepared, heat the olive oil in a large soup pot or dutch oven. Add the onions, carrots and celery and sauté until the onions are translucent. Add the diced potato, ground pepper, and lentils and sauté for 3-4 minutes. Add the chicken broth and bring to a low boil. Cover and cook for 15-20 minutes before adding the fresh thyme. Continue to cook until lentils are soft then reduce the heat and season with salt to taste. If using dried thyme, add with the salt at the very end. Serve with a nice crispy French baguette and grass fed butter. Bon appétit from our family to yours!