“This is a cozy lentil soup recipe I’ll be making for Thanksgiving, It’s from my mother-in-law’s cookbook called “Ricky Lauren: Cuisine, Lifestyle, and Legend of the Double RL Ranch.” – Lauren Bush Lauren
3 tablespoons olive oil
1 pound green lentils
1 large onion, diced
4 large carrots, diced
4 ribs celery, diced
10 cups vegetable stock
4 thyme springs
Kosher salt and ground black pepper
1. Heat oil in a large stockpot. Stir in lentils to coat with oil.
2. Add vegetables and sauté for about 5 minutes, stirring to prevent burning or sticking.
3 Add stock and thyme. Bring to a boil and then simmer for an hour, stirring occasionally.
5. Remove thyme. Season to taste.
6. Enjoy and be thankful!
*Photographed by Alli Shepherd