Lentil Soup

• 2 tablespoons olive oil
• 1 cup finely chopped onions
• 2 teaspoons finely chopped garlic
• 1/2 pound dry lentils
• 1/2 cup uncooked rice
• 6 cups fresh or canned chicken broth
• 2 cups water
• Salt and freshly ground pepper to taste
• 1 bay leaf
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1/2 cup heavy cream, half-and-half or milk
• 2 tablespoons finely chopped chervil or parsley
• Croutons, optional (see recipe)

1. Heat the olive oil in a deep saucepan.
2. Add the onions and garlic.
3. Cook briefly, stirring, until wilted.
4. Do not brown.
5. Add the lentils, rice, broth, water, salt, pepper, bay leaf and thyme.
6. Simmer for 30 minutes.
7. Scoop out 1 cup of the lentils, rice and broth and set aside.
8. Remove and discard bay leaf.
9. Put the remaining soup through a food processor or food mill and process until fine.
10. This may have to be done in two or more operations.
11. Return the soup to the pan and add the reserved cup.
12. Add the cream and bring to a simmer.
13. Adjust the seasonings.
14. Sprinkle with the chervil or parsley.
15. Serve hot with croutons.

olive oil, onions, garlic, lentils, rice, chicken broth, water, salt, bay leaf, thyme, heavy cream, chervil, croutons

Taken from cooking.nytimes.com/recipes/824 (may not work)