Favorite Soup and ABin5 focaccia

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.