(Makes 2-3 servings)
1 tablespoon extra-virgin olive oil
¼ yellow onion, finely diced
1 carrot, chopped
1 bay leaf
4 cups broth (chicken or vegetable) OR water
½ cup lentils, rinsed
½ teaspoon sea salt
ASSEMBLE THE SOUP. Place a large pot over medium-low heat. Add olive oil and onion. Sauté until tender (approximately 4 or 5 minutes). Add carrot and bay leaf. Cook for 15 minutes, stirring occasionally, until onion is a deep brown color and carrots begin to soften.
Add ¼ cup broth and scrape browned bits from the bottom of the pot. Add remaining broth and bring to a simmer. Stir in lentils and cook for an additional 30 to 40 minutes until soft. Season with sea salt. This soup can be enjoyed as is or blended.
- Caro Doss