Carrot-Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 2 cups thinly sliced carrots
• 1 medium yellow onion, chopped
• ¾ cup thinly sliced celery
• 2 garlic cloves, minced
• 4 cups water
• 1 cup rinsed dried lentils
• ½ teaspoon dried thyme leaves
• 2 dried bay leaves
• 2 whole cloves
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. Heat a large soup pot over medium-high heat. Add oil and tilt to coat the bottom. Add carrots, onions and celery. Cook 6 minutes or until vegetables begin to brown lightly, stirring frequently. Add garlic and cook for 15 seconds.
2. Add water, lentils, thyme, bay leaves and cloves. Bring to a boil, reduce heat, cover and simmer 30 minutes or until lentils are soft.Stir in salt and pepper.

Serve warm. Makes 4 servings.