Lentil Soup with Better Broth

Josée di Stasio’s cookbook “A la di Stasio” is a Quebecois gem. I’ve made this recipe before, but a good soup depends on a good broth, and finally I had a good broth. There was nothing special about it – just carrots, celery, onions and a tiny bit of garlic simmered with bay leaves and thyme for the proper length of time (for once…). It was naturally a little sweet and with the lentils in the soup, it shone. Since I’ve already given the basic recipe and shouldn’t publish the exact recipe for copyright reasons, here’s a visual walk-through of the recipe:

It’s really a three-picture recipe. Soup is easy. Broth is important. With it, you will make good soup. When you make broth well everything else in soup and life falls into place.