(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.

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  • Caro Doss