4 cloves of garlic, chopped
4 cups water
1 cup french lentils
1 tablespoon extra virgin olive oil
1/2 tablespoon dried thyme
1 tablespoon fresh parsley (use less if dried)
Add water, garlic, lentils, and oil to a stockpot. Bring to a boil and simmer until lentils are tender, about 30 minutes. Use an immersion blender to blend the soup. Then stir in thyme and parsley. Add salt and pepper to taste.
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