Makes 6 to 8 servings
2 tablespoons olive oil
1 medium-sized onion, chopped
3 garlic cloves, minced
5 cups water
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (12-ounce) package dried lentils, washed and drained
3 medium-sized carrots, finely chopped
2 bay leaves
1/4 teaspoon dried rosemary
1 teaspoon salt
3/4 teaspoon black pepper
- In a large soup pot, heat oil over medium heat and sauté onion and garlic 3 minutes. Add remaining ingredients and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer 40 to 45 minutes, or until lentils are tender. Remove and discard bay leaves before serving.
NOTE: For a heartier soup, add about 1 cup chopped smoked ham or leftover cooked beef, or even chopped cold cuts, along with the other ingredients.