- Wash two cups of brown lentils.
- Place in a large bowl and cover with warm water and let sit over night.
- Drain and rinse.
- Put in a pot along with plenty of chopped onion, garlic, celery, parsley, a pinch of thyme and some basil.
- Bring to a boil. Reduce heat and simmer to desired texture. (I do not like mine mushy so I try not to cook too long- no longer than an hour)
- Add salt and pepper.
I make a huge batch and then freeze it in smaller containers for lunches.