Potage of Red Lentils

2 cups red lentils

4 cups vegetable or chicken stock

½ cup olive oil

1 large onion, chopped

1 clove garlic, chopped

2 bay leaves

Salt to taste

Chopped parsley, for garnish

Lemon slices, for garnish

Soak lentils overnight in cold water to cover.

Drain and place in a deep kettle with vegetable or chicken stock; simmer for 3 to 3½ hours.

In a medium skillet, heat olive oil. Add onion and garlic and saute until soft. Add to soup along with bay leaves and salt; cook 30 more minutes

Before serving, remove bay leaves. Serve with chopped parsley and lemon slices.

Serves four to six.

Cook's notes: Modern, heartier versions of lentil soup may include added diced tomatoes, carrots, celery, lemon juice and, when preferred, red wine. These ingredients may improve the flavor, not the story.