Ingredients Jump to Instructions ↓

  1. 1 large onion

  2. 1 whole clove

  3. 1 bay leaf

  4. 8 cups chicken stock

  5. salt and pepper

Instructions Jump to Ingredients ↑

  1. Peel a large onion, stick it with a whole clove, and place it in a saucepan with 1 pound lentils, 1 bay leaf, 8 cups chicken stock, and salt and pepper.Bring to a boil over high heat, then reduce the heat and simmer, skimming occasionally, until the lentils are tender, about 30 minutes. Discard the onion and bay leaf and stir in 2 minced garlic cloves, 1 teaspoon finely chopped fresh thyme, and 2 teaspoons butter. Reduce the heat to low and simmer slowly for 10 minutes.

  2. Ladle into 6 soup bowls and garnish with 2 teaspoons chopped fresh mint.


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