Lentil Soup

• 3 qts/3 l water
• 1/2 lb/250 g lentils
• 1 onion
• 2 garlic cloves
• 2 tablespoons oil
• 1 bay leaf
• 1 grated carrot  
• 1 teaspoon flour
• 1/2 teaspoon dry thyme
• salt

Pick the lentils over, wash and pre-soak in tepid water the night before cooking. In the morning, throw away the water and set to boil with 3 qts/3 l cold water, finely chopped onion, bay leaf and the garlic cloves. When the lentils are almost done, add salt and grated carrot fried in oil and mixed with a half teaspoon of thyme. Dust the flour over the soup and mix it. Let boil for 5 more minutes. Serve warm.