While many lentil soups are enriched with bacon, sausages, or ham hocks, this recipe is light, unadulterated, and full of pure lentil flavor.
- 1 clove
- 1 medium yellow onion, peeled
- 8 cups chicken stock
- 1 bay leaf
- 1 lb. American brown lentils, picked over and rinsed
- Salt and freshly ground black pepper
- 2 cloves garlic, peeled and minced
- 1 tsp. finely chopped fresh thyme
- 2 tbsp. butter
- 2 tsp. chopped fresh mint
- Press clove into onion and place onion in a large saucepan. Add stock, bay leaf, lentils, and a pinch each of salt and pepper. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming occasionally, until lentils are tender, 30–35 minutes.
- Discard onion and bay leaf, and stir in garlic, thyme, and butter. Reduce heat to medium-low and cook, just below a simmer, for 10 minutes, allowing flavors to blend. Season with salt and pepper, then ladle into bowls. Garnish with mint and serve. (If desired, soup can also be puréed before serving.)
- Recipe Credit: Saveur Magazine