Ingredients

Makes about 3 cups, serving 2

　　8 large garlic cloves

　　4 cups cold water

　　2/3 cup lentils (preferably French green lentils)

　　1 tablespoon chopped fresh thyme leaves

　　2 tablespoons chopped fresh flat-leafed parsley leaves

　　1 1/2 to 2 teaspoons salt

　　extra-virgin olive oil to taste

　　red-wine vinegar to taste

　　

Step 1

Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur
e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.

　　

Step 2

Serve soup drizzled with oil and vinegar.