Ingredients
1 large onion
1 whole clove
1 pound lentils
1 bay leaf
8 cups chicken stock
salt and pepper
2 minced garlic cloves
1 teaspoon finely chopped fresh thyme
2 teaspoons butter
2 teaspoons chopped fresh mint
Preparation
Step 1
Peel a large onion, stick it with a whole clove, and place it in a saucepan with 1 pound lentils, 1 bay leaf, 8 cups chicken stock, and salt and pepper. Bring to a boil over high heat, then reduce the heat and simmer, skimming occasionally, until the lentils are tender, about 30 minutes. Discard the onion and bay leaf and stir in 2 minced garlic cloves, 1 teaspoon finely chopped fresh thyme, and 2 teaspoons butter. Reduce the heat to low and simmer slowly for 10 minutes.
Step 2
Ladle into 6 soup bowls and garnish with 2 teaspoons chopped fresh mint.
Memories of a Lost Egypt
Clarkson Potter
