1 tbsp. olive oil
3 cloves garlic, finely chopped
2 carrots, sliced
1 onion, chopped
6 c. water
1 1/4 c. lentils
2 c. red salsa
1 1/2 tsp. salt

Put olive oil in soup pot. Set on medium heat. Stir in garlic, onions and carrots; stir constantly until the vegetables are soft, not brown. Add water, lentils, red salsa and salt. Cover; let come to boil, then reduce heat so it bubbles without boiling hard. Stir occasionally and cook for 45 minutes. If too thick, add more water.