February 5, 2010, Newsletter Issue #252: Lentil Soup
Tip of the Week
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
5 cups water
2 cans chicken broth
1 package dried lentils, washed and drained
3 carrots, chopped
2 bay leaves
1/4 tsp rosemary
1 tsp salt
3/4 tsp pepper
In a large pot, heat the oil and saute the onions and garlic for about 3 minutes until soft but not brown. Add all the remaining ingredients. Bring to a boil then cover and simmer on low for 45 minutes. Remove bay leaves before serving.
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