tablespoons olive oil
garlic cloves, minced
cups chicken broth
(12 oz.) package dried lentils, washed and drained
carrots, finely chopped
In a large soup pot, heat oil over medium heat and sauté the onion and garlic 3 minutes. Add water, chicken broth, lentils, carrots, bay leaf, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 40 to 45 minutes, or until lentils are tender. Remove and discard bay leaf. Note: You may add 1 cup chopped ham or leftover cooked beef or cold cuts.