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French Lentil Soup with Thyme and Carrots
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils
  • 3 medium carrots, sliced into rounds
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook until the onion turns soft.
  • Stir in the sliced carrots and dried thyme. Cook for two minutes to release the herb aroma.
  • Add the dried brown lentils and vegetable broth to the pot. Bring the mixture to a boil.
  • Lower the heat to a simmer and cover the pot. Cook for 25 minutes until the lentils and carrots are tender.
  • Stir in the salt and black pepper. Taste and adjust seasoning if needed before serving.

Notes

If the soup thickens too much after sitting, add a splash of broth when reheating. Dried thyme works best here since fresh thyme is not a pantry staple, but you can swap in half the amount of fresh if you have it. The soup tastes even better the next day once the flavors settle.
Course: Soup
Cuisine: French
Equipment: Large Pot, Cutting Board, Knife