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| vegetable oil: 2 Tbl |
| onions: 1 |
| garlic: 1 clove |
| water: 3 cups |
| active dry yeast: 1 cup |
| carrots (chopped): 1 cup |
| worcestershire sauce: 1 Tbl |
| balsamic vinegar: 1 Tbl |
| salt: 1/2 tsp |
| fresh basil (chopped): 2 Tbl |
Credit: www.food.com
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1
In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender.
2
Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes.
3
Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender.
4
Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).
