1 large yellow onion, chopped
2 garlic cloves, finely shopped
2 medium carrots, diced
2 celery stalks, diced
1 15-ounce can diced tomatoes
10 cups chicken or vegetable stock
1 pound lentils, picked through and rinsed
3 fresh thyme sprigs, plus more for garnish
1 bay leaf
fine sea salt
freshly ground black pepper
Warm oil in a large pot set over medium-high heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Add carrots and celery; cook until almost browned, about 15 minutes. Add tomatoes, stock, lentils, thyme, and bay leaf. Bring to a boil. Season with salt and pepper. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 to 45 minutes. Check seasoning. Using a blender, purée a third of the soup. Serve drizzled with olive oil and garnished with thyme sprigs.
Yield: 6 to 8 servings.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.