INGREDIENTS

INSTRUCTIONS

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 teaspoon  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 teaspoon rosemary just  before serving.
Serves 4 to 6.  Recipe from What to Cook When You Think There's Nothing
in the House  to Eat by Arthur Schwartz (HarperCollins, copyright
1992).  Converted by MC_Buster.  Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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