French Lentil Soup (Potage de Lentilles)

Instructions

1. 1Measure 1 cup of Green or Brown Lentils into a fine-mesh sieve and rinse them under cool running water until the water runs clear. Set the rinsed lentils aside.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 medium Onion, 2 medium Carrots, and 2 stalks of Celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the 2 cloves of Garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute more.
4. 4Stir in the rinsed 1 cup of Green or Brown Lentils, 6 cups of Vegetable Broth, 1 Bay Leaf, and 1 teaspoon of Thyme. Increase the heat to high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Carefully remove and discard the 1 Bay Leaf from the pot. Stir in the 1/2 teaspoon of Salt and 1/4 teaspoon of Black Pepper.
7. 7Stir in the 1 tablespoon of Lemon Juice just before serving. Serve the French Lentil Soup hot.

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