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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large onion |
1 whole clove |
1 pound lentils |
1 bay leaf |
8 cups chicken stock |
salt and pepper |
2 minced garlic cloves |
1 teaspoon finely chopped fresh thyme |
2 teaspoons butter |
2 teaspoons chopped fresh mint |
Directions:
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.
3. Memories of a Lost Egypt Clarkson Potter
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