Vegetarian Lentil Soup

  • 1 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • Salt & pepper
  • 2 carrots, quartered lengthwise & thinly sliced crosswise
  • 1 lb. brown lentils
  • 2 cans (14.5-oz.) vegetable broth
  • 1 dried bay leaf
  • 1/4 tsp. cayenne pepper
  1. In a large saucepan, heat 1 tbsp. olive oil over medium heat. 
  2. Add onion and garlic; season with salt and pepper.
  3. Cook, stirring occassionally, 1 minute.
  4. Add carrots, lentils, broth, bay leaf, cayenne pepper, and 3 1/2 cups water.
  5. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes. 
  6. Discard the bay leaf; serve immediately.
  7. Makes 4 servings.

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