2 cups dried lentils
5 pints water
2 onions, diced
1 tablespoon olive oil
2 carrots, diced
1 teaspoon low sodium salt
1/4 teaspoon pepper
1 bay leaf
1 teaspoon dried mixed herbs
Wash and drain the lentils.
Combine the lentils with the water in a large pan or soup kettle.
Bring the water and lentils to boil and cook on a medium heat for one hour.
Heat the oil in a nonstick pan.
Brown the onions in the oil.
Add the browned onions, carrots, salt, pepper, bay leaf and mixed herbs to the lentils.
Cook on a low heat for two hours.
Discard the bay leaf.
Remove the soup from the heat.
Purée the soup until it is smooth.
Return the soup to the hob if necessary.