Soups
1 cup brown dried lentils, washed and picked over
1 bay leaf
several sprigs fresh thyme or few pinches dried thyme
1 large carrot, peeled and cut into 1/2-inch or smaller cubes
2 celery stalks, cut into 1/2-inch or smaller cubes
6 cups chicken, beef, or vegetable stock
2 tbsp olive oil
1 onion, chopped
1 tsp. minced garlic
1 tsp. chili pepper
1 cup ground tomatoes or pureed
Salt and freshly ground black pepper to taste
Place lentils, bay leaf, thyme, carrot, and celery in a medium pot with 6 cups of the stock. Bring to a boil, then turn the heat to low and cook, stirring occasionally.
Meanwhile, place the olive oil in a small skillet and turn the heat to medium-low. Add the onion, and cook, stirring often, until it softens.
When the lentils are tender—they usually take about 30 minutes, fish out the bay leaf and the thyme sprigs and pour the onion mixture into the soup. Add the pureed tomatoes and chili peppers. (You may prepare the soup in advance up to this point. Cover, and refrigerate for up to 2 days, and reheat before proceeding.)
Add more stock if necessary; the mixture should be thick, but still quite soupy. Season with salt and pepper to serve.