- 3 qts/3 l water
- 1/2 lb/250 g Lentils
- 1 Onion
- 2 garlic cloves
- 2 tablespoons oil
- 1 bay leaf
- 1 grated carrot
- 1 teaspoon flour
- 1/2 teaspoon dry thyme
- Pick the Lentils over, wash and pre-soak in tepid water the night before cooking.
- In the morning, throw away the water and set to boil with 3 qts/3 l cold water, finely chopped Onion, bay leaf and the garlic cloves.
- When the Lentils are almost done, add salt and grated carrot fried in oil and mixed with a half teaspoon of thyme.
- Dust the flour over the soup and mix it. Let boil for 5 more minutes. Serve warm.
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