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Ingredients
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced (1 1/4 to 1 1/2 c.)
- 2 med Clove garlic, minced
- 4 med Carrots, sliced or possibly minced (about 1 1/4 c.)
- 1 tsp Dry rosemary, crumbled fine
- 2 c. Lentils
- 2 can Chicken or possibly beef broth, plus 1 quart. water or possibly 2 bouillon cubes dissolved in 3 1/2 c. water (13 3/4-oz)
- 1/2 tsp Freshly grnd black pepper Salt
Directions
- For a crisp, sharp contrast to this thick, soothing soup, serve it topped with thin garlic toasts drizzled with extra-virgin extra virgin olive oil and sprinkled with rosemary (in that case leave out the final fillip of rosemary in the recipe).
- In a medium saucepan, heat the oil and saute/fry' the onion over medium heat till golden brown, about 8 min. Add in the garlic, mix well, and saute/fry' another 30 seconds. Add in the carrots, mix well, and continue to cook, tossing frequently, another 5 min, adding 3/4 tsp. rosemary for the last minute. Add in the lentils, broth, 1 quart. water, and pepper. Stir well, increase heat, and stir frequently from the bottom till liquid begins to boil.
- Adjust heat so soup simmers gently for about 45 min, or possibly till lentils are very tender. Stir occasionally, and after 30 min mash some of the lentils every time you stir. Taste for salt and pepper. (The salt in the broth or possibly bouillon is often quite sufficient.) For an extra rosemary oomph, add in an additional 1/4 tsp. rosemary just before serving.
- Serves 4 to 6.
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