Cookbook:Red Lentil Soup

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• 1–2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• ½ lb dry red lentils
• 6 cups water or stock
• 1 bay leaf

1. Pick over the lentils to remove any debris if needed. Rinse well.
2. Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.
3. Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.
4. Serve hot.

• Herbs and/or spices can be added to the sautéing vegetables, such as cumin, thyme, oregano, and/or red pepper flakes.
• Hot sauce can be added to taste. Freshly-squeezed lemon juice is a nice addition, preferably immediately before serving.