Lentil soup

Dice the onion, slice the carrots, and mince the garlic cloves. Rinse the brown or red lentils thoroughly under cold running water until the water runs clear.

Heat olive oil or butter in a large pot over medium heat. Add the diced onion and carrots, and sauté until the onion is softened and translucent.

Add the minced garlic to the pot and cook, stirring frequently, until fragrant. Be careful not to let the garlic brown or burn.

Stir in the canned tomatoes, breaking them up with a spoon, and cook for a few minutes to allow the flavors to meld together.

Add the rinsed lentils, water or stock, and bay leaves to the pot. Stir everything together to combine.

Bring the soup to a boil over high heat, then reduce to a gentle simmer. Cook until the lentils are completely tender and beginning to break down.

Remove and discard the bay leaves. Season generously with salt and pepper, adjusting to taste.

For a creamier texture, use an immersion blender to partially blend the soup directly in the pot, or serve as-is for a chunkier consistency. Ladle into bowls and serve hot.