- 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.