- 1 lb lentils
- 3/4 cup olive oil
- 2-3 tbsp chopped garlic
Rinse lentils in cold water. Place in heavy bottomed stockpot. Cover with at least twice the amount of water.
Bring to a boil, reduce heat, and cook approximately 45 minutes until very tender.
Before serving, sauté the garlic in olive oil just until golden. Add the garlic oil to the soup. Season with salt; adjust seasoning—it should be just on the cusp of salty. Reheat if necessary and serve. Serve additional salt and olive oil at the table.