Lentil soup

lentils

  • 1 teaspoon of olive oil
  • 1 onion, diced
  • 1 carrot sliced 
  • 1 l. of vegetable broth
  • 1 cup of dry lentils 
  • 1/4 teaspoon dried thyme 
  • 2 bay leaves 
  • 1 teaspoon of turmeric 
  • Salt and pepper

In a large pot, sautee the onions and carrot in olive oil for 3-5 minutes until onions are shinny. Add the broth, lentils, pepper, thyme, bay leaves and salt.

Reduce heat to simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves.

Ready for serving.

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