Lentil, Garlic and Rosemary Soup
Instructions:
- A cleansing and fortifying soup for the winter, combining the immune boosting properties of garlic and rosemary with the nutritious content of the lentils and carrots.
- 500g/12oz/2 cups of red lentils
- approx 9 or 10 cups of water
- 1 whole bulb of garlic, peeled and finely chopped
- either a large sprig of fresh rosemary, finely chopped or two teaspoons of dried
- 4 medium carrots diced quite small
- seasalt to taste
- Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients.
- Reduce to a simmer and add the garlic, rosemary and carrots.
- Cook for a further 20 minutes until everything is ready and add the salt.