1 lb. lentils
4 c. chicken broth
3 c. water
2 tbsp. olive oil
2 garlic cloves, minced
4 carrots, diced
1 (16 oz.) can crushed tomatoes (optional)

In a large soup pot put lentils, broth, and water. Bring to a boil and simmer for 1 hour and 15 minutes. In a small pan, gently fry the garlic in the oil until golden brown. Add this to the cooking lentils, along with the carrots. If you like a tomato taste, add the tomatoes. Simmer for 30 minutes more, or until lentils are very tender.

Option: Add 1/2 pound of cooked ditalini, or cooked spaghetti broken into 2- inch pieces. OR: 1 cup cooked white or brown rice. Serve with grated cheese and hot Italian bread. Serves 8 to 10.