• 2 Tbsp olive oil
• 4 cup onions - chopped
• 1 1/2 cup carrots - peeled and chopped
• 1/2 cup celery
• 1 16 oz pckg lentils
• 10 cup vegetable broth
• 1/4 cup tomato puree
• 4 tsp fresh thyme - chopped

1. Heat oil in heavy large pot over med-high heat. Add onions; saute until brown, about 10 min. Add carrots and celery, saute 5 min.
2. .Stir in lentils. Add broth, tomato puree and 3 tsp thyme. Bring to boil. Cover, reduce heat, simmer until lentils are tender, stirring occasionally, about 1 hour.
3. Puree 2 cups in blender until smooth. Return to pot. Stir in 1 tsp thyme. Season with salt and pepper.

Serves 8-10

food, soup