- 10 ounces lentils
- 1 medium red onion
- 1 large clove garlic
- 1 large carrot
- 1 bay leaf
- 1/2 teaspoon salt
- 3 tablespoons tomato paste
- 1/2 cup extra virgin olive oil (divided)
- 9 cups water (divided)
Time - 55 minutes
- Preparation - 5 minutes
- Cooking - 50 minutes
Preparation
- Peel and finely chop the onion
- Peel and mince the garlic
- Cook the onion and garlic in a large pot with 1/4 cup of olive oil until the onions are translucent (about 5 minutes)
- Wash the lentils and sift through them to make sure there aren't any little rocks amongst the beans (this should be done any time you are cooking with beans or grains)
- Add the lentils, bay leaf, and 5 cups of water to the pot
- Bring to a boil over high heat
- While the water is heating to a boil, wash and peel the carrot, and cut into rounds
- Once the soup reaches a boil, add the carrots, and simmer covered over medium-low heat for 20 minutes
- After 20 minutes, add 4 cups of water, the tomato paste, salt, and another 1/4 cup of olive oil and continue to simmer covered for another 30 minutes until the lentils have softened
- Once the lentils have softened, your soup is ready to be served