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| Prep Time | 20-30 minutes |
| Cook Time | 30-40 minutes |
| Servings |
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Instructions
- Set a large, dry dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.
- Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the dutch oven and saute until browned and tender.
- Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Broth into the pot and add the Bay Leaf and whole sprigs of Thyme.
- Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme.
- Season with Salt and Pepper and serve piping hot. We like this soup all on its own, but it’s kind of amazing with a little extra . Stir in some spinach or add a little diced ham and definitely serve it with a side of hearty cheesy bread or croutons.
- Serves 6-8
