- 2 tbs olive oil
- 1 small onion or 1/2 a large onion (more or less to taste) chopped
- 3 cloves garlic (more or less to taste)
- 3/4 cup chopped carrots (more or less to taste)
- 64 oz of chicken or vegetable stock
- 2 cups mixed lentils (add a little more if you like your soup thick)
Heat the olive oil in a heavy duty pot on medium heat
Cook the onion and garlic until aromatic
Add the carrots and cook for a few more minutes, stirring occasionally
Add the chicken or vegetable stock and the lentils
Cook for 1.5 to 2 hours over low heat, stirring occasionally. If the soup gets too thick, add additional broth or water.