- 2 tbsp good olive oil
- 1 large onion, chopped medium
- 1 – 1.5 tsp salt, or to taste
- 2 tsp ground cumin
- 3-4 carrots, peeled and cubed
- 2 Tbsp garlic, minced
- 3 bay leaves
- 2 tbsp tomato paste
- 1 cup Puy or French lentils
- 3 cups water
- 1Start by putting up the olive oil to heat in a medium pot on medium high. When hot, add the chopped onion and salt, and cook, stirring for 5-8 minutes or so until the onions are translucent.
- 2Add the carrots, cumin and garlic, and cook a further 5 minutes, stirring often, being careful not to let the garlic burn. Once all the veggies are glistening and the cumin is smelling fragrant and delicious, add the water, lentils, tomato paste, and bay leaves and stir to incorporate.
- 3Bring to a boil on high. Once boiling, turn heat to medium low (not low) and cook with the lid on for 20 minutes, stirring once or twice from the bottom up. After the first 20 minutes, remove the lid and rest on the side of the pot so a little air can escape. Cook another 20 minutes (total of 40 minutes) stirring here and there.
- 4Serve piping hot with crusty fresh bread, and top with your choice of olive oil, black pepper, fresh herbs, chopped chives or scallions, fresh tomato, or slices of red onion.