Instructions: Heat the oil in a large pot over medium heat. Add the onions and cook until theyre translucent, 5 to 6 minutes. Add the carrots and celery and cook for a few more minutes.

Add the lentils, water, thyme and bay leaf. Simmer, stirring occasionally, until the lentils are soft and the soup has thickened, 1 to 1 1/2 hours.

Add salt to taste. Puree about 2 cups of the soup, return it to the pot and heat through before serving.

This recipe yields 8 servings.

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