Instructions: Saute onion, garlic, carrots and celery over medium heat in 5-quart sauce pot sprayed with nonstick cooking spray. Cook about 2 minutes, stirring, then reduce heat to low, cover and let vegetables steam until softened, 8 minutes. Stir occasionally.

Add lentils and water, then thyme sprigs. Bring to boil over high heat, then reduce heat and simmer until lentils are tender, about 45 minutes, stirring occasionally. Remove thyme sprigs.

Puree half soup in blender until smooth. Return to pot. Stir in vinegar and pepper to taste.

This recipe yields 8 (1-cup) servings.

NOTES :

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