Red lentil soup

Ingredients

• 3/4 cup red lentils, sorted & rinsed
• 3 cups chicken stock
• 1/2 medium onion, finely diced
• 3 cloves garlic, smashed & minced
• 1 carrot, finely diced
• 2 Tbsp olive oil
• 1+ Tbsp Ras el Hanout seasoning blend
• 1 tsp salt
• 2 bay leaves

Preparation

1. Wash and prepare vegetables, and heat olive oil to shimmering in a saucepan.
2. Sauté onions until golden, then add carrots and cook until just starting to caramelize.
3. Add garlic, Ras el Hanout, salt, and lentils, stirring to combine, then pour in the stock, toss the bay leaves in for flavour, and cover.
4. Bring to a boil, then reduce heat and simmer until lentils have dissolved into the dish; add additional water as needed.

Serve with cheese & crackers, or other appropriate sides.