1. Heat oil in a large pot over medium heat. 2. When hot, add the carrots, onion, and celery; cook, stirring often, until the vegetables are just softened, about 5 minutes. 3. Add the garlic, sausage, and thyme; cook 1 minute. 4. Add the stock, bay leaves, and bring mixture to a simmer over high heat. 5. Stir in the lentils, then decrease heat, cover, and cook at a gently simmer until tender, about 50 minutes. 6. Remove and discard the bay leaves; remove the garlic pieces and transfer to food processor. 7. Using a slotted spoon, strain 1/2 cup solids from the soup and puree them with garlic pieces in a food processor. 8. Stir the pureed mixture into the pot; this will thicken the soup slightly. 9. Taste soup and season with salt, as needed. 10. To serve, ladle the soup into 6 serving bowls and sprinkle some parsley over each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
