International Soup recipe from the Wikibooks Cookbook.
1–2 tablespoons olive oil 1 onion, diced 2 carrots, diced 2 cloves garlic, minced ½ lb dry red lentils 6 cups water or stock 1 bay leaf
thumb|Finished lentil soup, with potatoes, parsley, and dill added|308x308pxPick over the lentils to remove any debris if needed. Rinse well. Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic. Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened. Serve hot.