Prep time: 20 minutes
Cooking time: 35 minutes
Yields: 4 people

Ingredients:

• 1 cup dried lentils
• 1 bay leaf
• several sprigs fresh thyme, or a few pinches dried
• 2 carrots, cut into ½ inch dice
• 2 celery stalks, cut into ½ inch dice
• 2 quarts vegetable stock
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 cup chopped tomatoes (canned are fine)
• 1 teaspoon minced garlic
• ½ cup cooked brown rice
• freshly grated parmesan cheese

Directions:

1. Put the lentils, bay leaf, thyme, carrot, celery, and stock in a saucepan. Sprinkle with salt and pepper and bring to a boil.
2. Turn the heat down to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes.
3. Meanwhile, put the olive oil in a skillet over medium heat. Add the onion and cook, stirring, until it softens – about 5 minutes.
4. Add the garlic and stir, cooking for 1 minute more. Add 1 cup chopped tomatoes. Turn off the heat.
5. When the lentils are tender, fish out the bay leaf and thyme sprigs and stir the onion mixture into the soup. Add cooked brown rice. Add more stock if the soup is too thick.
6. Adjust seasonings and serve with freshly grated parmesan cheese on top.