Soups and Stews

Lentil Soup with Carrots and Rosemary

  • 3 tablespoons Olive oil
  • 1 large Onions, chopped
  • 2 cloves Garlic
  • 4 medium Carrots, sliced
  • 1 teaspoon Rosemary, dried
  • 2 cups Lentils
  • 1 1/2 quart Beef broth

    • In saucepan saute onion in oil. Add garlic. Saute until golden and add carrots turning frequently. Add lentils and broth. You may use canned or cubes. Simmer until lentils and carrots are tender. 30-60 minutes. Add salt and pepper totaste. Add rosemary for last five minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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