| | Directions | | Soak the lentils in water for 1 hour before you start cooking. Chop the onion and sauté in a large pot with olive oil. Pour lentils and carrots in the pot and cover with chicken broth. Bring to a boil and reduce the heat to low & simmer for one hour. Finish by adding salt and pepper to taste. Serve hot with warm crusty bread or over rice. You can also try some white wine vinegar in your soup while serving it. |
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| Ingredients | | - |  | 1 package lentils |
| - | | 1 yellow onion |
| - | | 1/4 cup olive oil |
| - | | 1/2 cup chopped carrots |
| - | | 4 cups chicken broth |
| - | | salt and pepper to taste |
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