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lentil soup
  • 1 clove
  • 1 medium yellow onion, peeled
  • 8 cups chicken stock
  • 1 bay leaf
  • 1 pound Lentils, pick over and rinsed
  • Salt and freshly ground black pepper
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon finely chopped fresh thyme
  • 2 tablespoons butter
  • 2 teaspoons 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.