Ingredients
- 8 large garlic cloves
- 4 cups cold water
- 2/3 cup lentils (preferably French green lentils)
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh flat-leafed parsley leaves
- 1 1/2 to 2 teaspoons salt
- extra-virgin olive oil to taste
- red-wine vinegar to taste
Directions
- Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur
e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
- Serve soup drizzled with oil and vinegar.
