Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
Add the lentils, thyme sprigs, bay leaves, arbol chile and half of the broth (or water). Increase the heat to high and bring the soup to a boil.
Reduce the heat so the soup is gently simmering and cook for 45 minutes, adding the remaining broth (or water) when the lentils have absorbed the liquid. Stir the lentils occasionally to keep them from sticking to the pot and adjust the heat as needed to maintain a low simmer. Turn off the heat.
Taste for salt and add more if needed. You can remove and discard the thyme, bay and chile, or leave them floating in the soup. Serve warm. Top each serving with a spoonful of the pistou.
