Lentil Soup with Carrots and Rosemary

By dashy_65

Ingredients

• 3 T. olive oil
• 1 large onion, chopped (1 1/4 to 1 1/2 C.)
• 2 medium cloves garlic, chopped
• 4 medium carrots, sliced or chopped (about 1 1/4C.)
• 1 t. dried rosemary, crumbled fine
• 2 C. lentils
• 2 (13 3/4 oz) cans chicken or beef broth
• 1 qt. water or 2 bouillon cubes dissolved in 3 1/2 cup water
• 1/2 t. pepper

Details

Servings 4

Preparation

Step 1

In medium saucepan, heat oil and saute onion until golden, about 8 minutes. Add garlic, mix well and saute another 30 seconds. Add carrots, mix well, and continue to cook, tossing frequently another 5 minutes, adding 3/4 t. rosemary for the last minute. Add lentils, broth, 1 qt. water and pepper. Stir well, increase heat and stir frequently from the bottom until liquid begins to boil.

Adjust heat so soup simmers gently for about 45 minutes, or until lentils are very tender. Stir occasionally. After 30 minutes mash some of the lentils every time you stir. For extra rosemary oomph, add additional 1/4 t. just before serving.