Olive oil
1 lg. onion, chopped
2 lg. carrots, sliced into rounds
2 garlic cloves, minced
1 rounded c. lentils
2 c. or more chicken broth

Heat oil over medium heat. Saute onions about 8 minutes until soft. Add carrots and garlic and stir for 2 minutes. Add lentils and 2 cups broth. Cover and cook at a simmer for 45 to 60 minutes. Lentils should be tender and broth absorbed; uncover at end, if necessary. Season with salt and pepper.