Minestra di Lentiche Brown Lentil Soup 3 Tbls Butter OR Vegetable Oil OR Olive Oil 1/2 cup Onion (finely chopped) 1/2 cup Carrot (finely chopped) 1/2 cup Celery (finely chopped) 1 medium Leek (well washed, finely chopped) 3 Tbls all-purpose Flour 6 cups HOT Chicken Broth OR HOT Beef Broth OR HOT Water 1 Bay Leaf 1/4 tsp dried Thyme OR 1 sprig Fresh Thyme 2 tsp Salt 1 1/2 cup Brown Lentils (washed) 1.  Wash Brown Lentils, drain, set aside 2.  Heat large pot, add Butter OR Oil          Add Onion, Carrot, Celery & Leek          Cover, sweat vegetables over medium heat about 10 minutes,          stirring occasionally, until they just begin to brown. 3.  Add Flour, stir well into vegetables, cook another 2 minutes. 4.  Slowly add HOT Broth or HOT Water stirring well to prevent lumps. 5.  Add Bay Leaf, Thyme & Salt          Add washed Brown Lentils, bring to boil, stir, lower heat.          Cover loosely, simmer about 45 - 60 minutes.                    (Cooking time for Lentils varies widely                    (Check every so often until Lentils are butter-soft) 6.  Before serving, remove Bay Leaf and fresh Thyme sprig (if used).                    Serve as is OR puree the soup and serve.