(Redirected from Cookbook:Lentil soup)
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- 1 or 2 Tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1/2 lb dry red lentils
- 6 cups water or stock
- 1 bay leaf
- Pick over the lentils and remove any stones etc. if needed Rinse well.
- Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a few minutes, until the vegetables have started to soften, then add the garlic.
- Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20-30 minutes, until lentils are softened.
Hot sauce can be added to taste. Freshly squeezed lemon juice is a nice addition, preferably immediately before serving.