Hearty French Lentil Soup

Rinse the French green lentils thoroughly under cold water; set aside. Dice the carrots, celery, and onion into small, uniform pieces (mirepoix). Mince the garlic cloves.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8-10 minutes, until the vegetables soften and become fragrant.

Add the minced garlic and tomato paste to the pot. Stir well and cook for another 1-2 minutes, allowing the tomato paste to deepen in color and flavor.

Stir in the rinsed lentils, vegetable broth, bay leaf, and fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and simmer gently for 35-40 minutes, or until the lentils are tender but still hold their shape. Stir occasionally to prevent sticking.

Remove the bay leaf and thyme sprigs. Season the soup with salt and freshly ground black pepper to taste.

Serve hot, perhaps with a drizzle of good olive oil or a sprinkle of fresh parsley, if desired.