Lentil Soup


  • 1 cup lentils, soaked (french lentils preferred, but masur dal is okay too)
  • 1 bay leaf
  • 2-3 garlic cloves, crushed
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • ½ tsp thyme
  • salt and pepper to taste


Cook lentils with bay leaf and garlic in enough water to cover, add more water to prevent sticking or if you like a more liquid soup.

Separately cook onion and carrot with a little salt and a touch of water, if needed, to prevent sticking, until desired softness is reached.

Combine the vegetables with the lentils, adding the thyme, salt and pepper.  Bring to a boil and let simmer a few minutes to combine flavors.

Optionally, you can blend everything together at the end.

Serves 4