French Green Lentil Soup
1 T high-heat oil such as safflower or grape seed oil
1 large yellow onion, diced small
5 6-inch celery stalks, diced small
3 garlic cloves, minced
1 c dried French green lentils, rinsed
½ t dried or fresh thyme
1 t dried oregano
6 c broth made from Better Than Bouillon Vegetable Base
1 large Yukon Gold potato, scrubbed and diced medium
Salt and freshly ground black pepper
Heat a large soup pot or small stockpot over high heat, add the oil, and wait until it shimmers. Add the onion and celery and cook until translucent. Add the garlic and cook 1 minute more. Stir in the lentils, herbs, and broth.
Bring the soup to a boil, reduce the heat to a gentle simmer, and cook, covered, for 35 minutes, or until the lentils are almost fully cooked.
Add the potatoes and simmer until the potatoes are tender. Add a bit of water, if necessary. Season to taste with salt and pepper.
To serve, ladle an 8-to10-ounce portion into each of six shallow soup bowls.