Ingredients

1 large onion

　　1 whole clove

　　1 pound lentils

　　1 bay leaf

　　8 cups chicken stock

　　salt and pepper

　　2 minced garlic cloves

　　1 teaspoon finely chopped fresh thyme

　　2 teaspoons butter

　　2 teaspoons chopped fresh mint

　　

Step 1

Peel a large onion, stick it with a whole clove, and place it in a saucepan with 1 pound lentils, 1 bay leaf, 8 cups chicken stock, and salt and pepper. Bring to a boil over high heat, then reduce the heat and simmer, skimming occasionally, until the lentils are tender, about 30 minutes. Discard the onion and bay leaf and stir in 2 minced garlic cloves, 1 teaspoon finely chopped fresh thyme, and 2 teaspoons butter. Reduce the heat to low and simmer slowly for 10 minutes.

　　

Step 2

Ladle into 6 soup bowls and garnish with 2 teaspoons chopped fresh mint.

　　Memories of a Lost EgyptClarkson Potter