Instructions: Combine all ingredients in a large pot. Bring to a boil; cover and simmer for 2 to 3 hours. Remove bay leaf and discard. Puree in a blender in batches, reserving 2 cups unblended mixture. Alternatively, use a hand blender. If soup is too thick, thin with more chicken stock or water. Combine pureed soup with the reserved soup and stir to blend well. Add freshly ground pepper to taste. Serve hot.

NOTES : This comes reasonably close to the superb house specialty at Sheidels Swiss-German restaurant in Grass Valley, California. I have searched through a very large number of lentil soup recipes but so far have found none which include herbs de Provence as an ingredient.

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