Lentil Soup

Serves 4

• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 large carrots, sliced or chopped
• 2 stalks celery, chopped
• 1-1/2 cups red and/or green lentils, well rinsed
• 2 quarts water or broth
• Pinch of thyme or any herbs of your choice
• Salt to taste

Combine first six ingredients and bring to boil.  Add seasonings. Reduce heat to medium-low and simmer, partially covered, until lentils are soft.  Green lentils need about 45 minutes to 1 hour, while red lentils only need 20-30 minutes.  Puree half of the soup in the blender if you prefer a creamy soup.