2 tablespoons Olive Oil
1 medium yellow or white Onion, chopped
3 Carrots, peeled and chopped
2 stalks of Celery, strings removed and chopped
3 cloves Garlic, chopped fine
1 pound dry Lentils (approximately 1 1/4 cups)
1/4 cup dry White Wine - optional
4 cups Chicken or Vegetable Broth
6 cups Water
4 sprigs fresh Thyme
1/2 teaspoon Salt and 1/2 teaspoon Pepper
juice from 1 Lime
Cilantro or Parsley to garnish
Heat oil in a heavy large pot over medium heat. Add the onion, carrots, celery and garlic and cook until they are tender - about 5-6 minutes. Stir in the lentils, wine, broth, water, thyme, salt and pepper. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are tender - about 40 minutes. Stir in the lime juice and season to your taste with a little more salt and pepper if you like. (I tend to under salt things, that’s just me... ) Garnish your bowls of soup with chopped cilantro or parsley and serve with toasted French bread.
If you like your soup thicker, cook it a little longer without a lid. To thin it, add a little more water. If you want to add meat, like the Kielbasa Sausage shown here, I slice it and brown it slightly in the olive oil before I start adding soup ingredients to the pot, take sausage out and then add it to the soup for about the last 10 minutes of cooking.