Creamy Lentils

2 Tbsp. olive oil
1/2 onion diced
2 carrots, chopped
2 celery sticks, chopped
1/2 cup white cooking wine
2 cups dry lentils
4 - 6 cups chicken broth
4 small red potatoes, peeled & cubed
1 bay leaf
1 Tbsp. parsley
1 tsp. thyme
1/2 cup condensed milk or half and half
salt & pepper to taste

Heat oil over medium heat and add onions, carrots and celery; sauté until tender.  Add cooking wine, lentils, potatoes, broth and seasonings.  Simmer for 30 - 45 minutes, stirring occasionally and adding more broth as necessary (lentils should be barely covered in liquid.  Remove from heat when lentils and potatoes are soft.

Add milk and season with salt and pepper.  Remove bay leaf before serving.