LENTIL SOUP WITH CARROTS AND ROSEMARY

3 tablespoons olive oil
1 large onion, chopped (1 1/4 to 1 1/2 cups)
2 medium clove garlic, chopped
4 medium carrots, sliced or chopped (about 1 1/4 cups)
1 teaspoon dried rosemary, crumbled fine
2 cups lentils
2 cans (13 3/4 oz. each) chicken or beef broth (or 2 bouillon cubes dissolved in 3 1/2 cups water)
4 cups water
1/2 teaspoon freshly ground black pepper
salt (optional)

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 teaspoon rosemary for the last minute.

Add the lentils, broth (or dissolved bouillon cubes), 4 cups 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 teaspoon rosemary just before serving.

SERVING SUGGESTION:
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).

Servings: 4-6
Source: What To Cook When You Think There's Nothing in the House To Eat: More Than 175 Easy Recipes And Meal Ideas by Arthur Schwartz