Bread And Lentil Soup

Preparation:

Preparation: Soak the lentils for 2 hours. Drain them, put them in a saucepan with the garlic, the white part of the leek cut into thin rings and the thyme. Season and salt. Cover with the broth and cook for 2 hours, adding hot water if necessary. Dip the slices of bread in the beaten and salted eggs, brown them in the oil. Dry them on kitchen paper and place them on the bottom of individual soup bowls. Cover them with lentils. Sprinkle with pepper and dress with a drizzle of oil.