Lentil Soup with Carrots and Rosemary
List of Ingredients
3 tbsps. olive oil
1 large onion, chopped (1 1/4 to 1 1/2 c.)
2 medium cloves garlic, chopped
4 medium carrots, sliced or chopped (about 1 1/4 c.)
1 tsp. dried rosemary, crumbled fine
2 cup lentils
2 13 3/4-oz. cans chicken or beef broth, plus 1 qt. water or 2 bouillon cubes dissolved in 3 1/2 c. water
1/2 tsp. freshly ground black pepper
salt
Recipe
For a crisp, sharp contrast to this thick, soothing soup, serve it topped with thin garlic toasts drizzled with extra-virgin olive oil and sprinkled with rosemary (in which case leave out the final fillip of rosemary in the recipe).
In a medium saucepan, heat the oil and saute' the onion over medium heat until golden, about 8 minutes. Add the garlic, mix well, and saute' another 30 seconds. Add the carrots, mix well, and continue to cook, tossing frequently, another 5 minutes, adding 3/4 tsp. rosemary for the last minute. Add the lentils, broth, 1 qt. water, and pepper. Stir well, increase heat, and stir frequently from the bottom until liquid begins to boil.
Adjust heat so soup simmers gently for about 45 minutes, or until lentils are very tender. Stir occasionally, and after 30 minutes mash some of the lentils every time you stir. Taste for salt and pepper. (The salt in the broth or bouillon is often quite enough.) For an extra rosemary oomph, add an additional 1/4 tsp. rosemary just before serving.
Serves 4 to 6.
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