Look over the lentils very carefully, removing any tiny stones or other extraneous matter that may have been left in them. Place them in a strainer and rinse under running water, then drain well. Set aside.
Add the lentils, carrots, broth, cumin, and salt. Once the mixture comes to a boil, lower the heat so that the soup will boil gently. Cook for about half an hour, stirring occasionally so that the lentils do not stick to the bottom of the pot. Be prepared to add more hot water or broth if the soup gets too thick.
Cooking time will vary depending on the age and variety of your lentils, but once the carrots and lentils are soft and the broth has darkened somewhat, your soup is ready. Ideally, some of the lentils will just have begun to fall apart, but don’t let it boil so long that you end up with a puree of lentils.
Don’t ever hesitate to include additional veggies—fresh or leftover—to this soup; they will just make it better. Chopped celery is delicious here, and if you have celery leaves, all the better. Chopped spinach or kale go well, as do diced parsnips or any winter squash. Adding cubed potatoes will make the soup even more filling.
Lentil Soup https://comboplate.net/lentil-soup/