Lentil Soup

I have tried working with lentils several times in the past. When I first started, lentils were the one food my not-too-picky-eater (at the time) would not eat. It didn't matter how I fixed them. They were off the list, especially lentil soup. So, when we finally started to reintroduce them, we called them by a different name - split peas (split peas were loved - go figure). We started with red "split peas" for dahl. Then we took a favorite recipe, Cincinnati Chili, and made it with lentils instead of meat. At first we didn't say anything, but it went over well and we quickly confessed. Next we tried Taco Style Lentils and Rice, another hit. We are finally over our issues with lentils. Yesterday I decided it was time to reintroduce lentil soup. This time I consulted several cookbooks and came up with my own version using what I had on hand. The soup went over very well, especially paired with rice. As an added bonus, I have enough leftover to put away for future lunches, saving money and providing a healthier option at noontime.

Lentil Soup

2 cups (1 lb.) Lentils
8 cups Broth
3/4 cup Onion, chopped
1 Carrot, thinly sliced
3 Cloves Garlic, minced
1 can (14 oz) Diced Tomatoes

Sort and rinse lentils. Put all ingredients in a stockpot or crockpot and simmer for 2 hrs. Serve with rice (optional).