Lentil, Garlic and Rosemary Soup

A cleansing and fortifying soup for the winter, combining the immune boosting properties of garlic and rosemary with the nutritious content of the lentils and carrots (zinc, iron and carotenes) . This recipe makes a large pot of soup - will feed 6 people at 2 sittings or you could freeze half for later. 

Ingredients:

500g/12oz/2 cups of red lentils

approx 9 or 10 cups of water

1 whole bulb of garlic, peeled and finely chopped

either a large sprig of fresh rosemary, finely chopped or two teaspoons of dried

4 medium carrots diced quite small

seasalt to taste

Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.