| 10 | 65 | 212 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 50 min | 8 |
| 2 tsp | Salt |
| 1 tsp | Black pepper |
| 454 gm | Lentils, raw (any kind, though brown or black are best for this soup) |
| 1 medium | White onion |
| 1 clove(s) | Garlic (minced) |
| 2 medium | Carrots (sliced into rounds) |
| 2 medium | Tomato (grated on the large holes of a box grater) |
| 1 tsp | Tomato paste, canned |
| 1 leaf | Bay leaf |
| 1 sprig | Rosemary, fresh |
In a large pot, bring 8 cups water with, 1 tsp salt, to a boil. Stir in the lentils and simmer them until slightly hydrated, 10 to 15 minutes. Drain the lentils into a large colander and discard the cooking liquid.
In a large saucepan over medium heat, sauté the onion until golden and softened, 5 minutes. Stir in the lentils, garlic, carrots, grated tomato, tomato paste, bay leaf, rosemary, 1 tsp salt and pepper. Stir in 8 cups water, bring to a boil, and simmer until lentils are soft, 35 to 45 minutes.
Serve and enjoy!
| Meat Alternative | 1.1 |
| Vegetables | 2.2 |
