• 1½ cups raw lentils
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tomato, peeled and quartered, or ⅓ cup drained canned tomatoes
• 2 carrots, chopped
• 2 garlic cloves, peeled and crushed
• 1 teaspoon dried thyme
• 2 bay leaves
• salt
• freshly ground black pepper
• 4 cups water
• 3 slices good white bread for making Croutons
• 1 tablespoon sherry

Wash the lentils in cold water and drain in a sieve. Heat the oil in a heavy pot and cook the chopped onion until soft. Add the tomato, carrots, garlic, thyme, bay leaves, salt, pepper, and lentils. Add water and bring to a boil. Cover and simmer 1 to 2 hours. Cooking time will depend on the size of the lentils (they should be tender but not mushy).

Prepare the croutons, cutting them into ½-inch cubes. Place them in each soup plate or at the bottom of the soup tureen. Remove the bay leaves from the soup, add sherry to it and pour over the croutons. Serve immediately.