Lentil Soup

I've been trying to cook with more legumes and grains lately... it's an effort to be healthier and more economical.  While I am no vegetarian, I like going meatless a few days a week and have been trying to expand my veggie skills.  I've had a bag of lentils sitting in my pantry for quite some time now and today was the day to use them.  I read recipes from More with Less and some on epicurious.com and came up with the following...

1/2 large onion, chopped

1 large carrot, chopped

olive oil

4 cups of H2O

1 packet of Trader Joe's beef bullion

2/3 cup lentils

1 28 oz can of diced tomatoes

salt

pepper

fresh rosemary

In a soup pot, put enough oil to coat the bottom of the pot.  Heat of med-high heat and add the carrots.  As they start to cook through (about 4 min) add the onions.  Cook until translucent.  Add water, bullion, and lentils.  Bring to a low boil for 20 minutes.  Add tomatoes, salt and pepper and rosemary to taste.  I was generous with the rosemary.  Simmer for another 30 minutes.  

Makes about 6 servings.  

I was pleased.  The soup thickened as it cooked and turned out to be both tasty and hearty.  I might add some kind of starch in the future--a potato or maybe barley.