Amount Measure Ingredient -- Preparation Method
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2 teaspoons olive oil
2 cloves garlic -- finely chopped
1 medium onion -- chopped
8 cups cold water
1 1/2 cups lentils -- rinsed and drained
3 tablespoons ketchup
1/8 teaspoon ground cloves
1 1/2 teaspoons salt and pepper -- or to taste
dash freshly ground black pepper
In a large soup kettle, heat oil over medium heat. Stir in garlic, carrots and onion. Cook, stirring constantly, until vegetables wilt but not brown.
Add water, lentils, ketchup, cloves and salt; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, 45 minutes or until lentils are tender. If soup gets too thick, add more water.
Reheat before serving, adding pepper. Add vinegar, wine or lemon juice for extra flavor.
NOTES : For a variation, refrigerate overnight to allow flavors to blend.