This has been a favorite for years, it is based on Italian Red Lentil Soup from a nifty little cookbook that I don't see anywhere but that has lots of gems in it: Healthy Cooking for Kids by Shelly Null. I always double the recipe for our family of five.
Italian Red Lentil Soup
1 yellow onion
2 large cloves garic, minced
2 Tbsp. olive oil
6 cups water
1 diced carrot
1 cup red lentils, washed and drained
2 teaspoons kosher salt
2 Tbsp. alphabet pasta
sautee the onion in the olive oil, add the garlic and carrot. Add the water and bring to a boil. Add the salt and lentils. Cook for 10 minutes, add the pasta and simmer for 10-15 more minutes. . . nothing more.
I serve this with foccacia made with the Artisan Bread in 5 olive oil dough cooked in an 8"round cake pan with olive oil, rosemarey salt and garlic (also a good idea to make 2 - which uses the entire recipe) This is a great bread to make sandwiches with roasted vegetables and cream cheese on. . . yum.