Lentil Soup with Carrots And Rosemary

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Lentil Soup with Carrots And Rosemary Ingredients

3 tb Olive oil	2 cn Chicken or beef broth; plus
1 lg Onion; chopped (1 1/4 to 1	; 2 bouillon cubes
; 1/2 cup)	; dissolved in 3 1/2
2 md Clove garlic; chopped	; cup water (13
4 md Carrots; sliced or chopped	; 3/4-ounce)
; (about 1 1/4 cup)	1/2 ts Freshly ground black pepper
1 ts Dried rosemary; crumbled	Salt
2 c Lentils

Instructions for Lentil Soup with Carrots And Rosemary

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 Theres 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.

Main Ingredient: ChickenCuisine: Uncategorized

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