1 cup dried lentils, washed and sorted
1 bay leaf
few pinches of dried thyme
1 diced small carrot
1 diced celery stalk
6 cups vegetable stock-room temperature
2 tablespoons extra virgin olive oil
1 chopped onion
1 teaspoon minced garlic
Put lentils, bay leaf, thyme, carrot, celery and stock in a stockpot. Season with salt and pepper. Bring to a boil, then cook over a low heat till lentils are tender. (about 30 min)
While that is cooking, add the olive oil to a small skillet and heat over medium heat. Add the onion and stir, cooking till tender. Add the garlic and stir, cooking for about a minute till it's mixed well with the onion. Remove from heat.
When lentils are tender, remove bay leaf. (trust me, you do NOT want that bad boy ending up in your bowl, unless you're from Louisian where it is common and you fish it out at the table.) Add the thyme and the onion mixture and stir well.
Serve now, or you can toss in the fridge for up to 2 days. If tossing in the fridge, reheat it over a low to medium heat, adding stock if it thickened up too much.