Lentils are so easy to use and so delicious. They are also really good for you.  This simple soup literally takes about 5 minutes to whip together, and then about an hour to cook. It’s completely vegeterian but just as hearty and fulling as any meat dish! Add a beautiful loaf of fresh crusty bread and you’ve got a perfect meal for a cold March evening.

Delicious 5-Minute Lentil Soup

3 TBSP Olive Oil
4 cloves Garlic, minced
1 onion, finely diced
1/2 cup carrots, chopped
1 cup dry lentils (red or brown)
5 cups water
1 TBSP tomato paste
1 tsp sugar
2 bay Leaves
1 cup vegetable broth
1/2 tsp each of dried: thyme, oregano and basil
1 tsp salt
dash of fresh pepper

In a stock pot, combine the oil, onions, garlic and carrots, and saute for about 2 minutes on medium heat. Pour in uncooked lentils and toss to coat.  Add water, tomato paste, sugar, bay leaves, chicken broth, salt and pepper. Boil on medium heat, covered for about 40 minutes. Reduce heat further, remove lid, and stir and cook uncovered for about another 15 minutes.