Instructions: Before I get flamed, Ive transcribed this exactly! So just ignore the part
that says "olive oil."

In a medium saucepan, heat the oil (white wine) and saute the onion over medium heat until golden, about 8 minutes. Add the garlic, mix well, and saute about another 30 seconds. Add the carrots, mix, well, and continue to
cook, tossing frequently, another 5 minutes, adding 3/4 teaspoon rosemary for
the last minute. Add the lentils, broth, 1 quart water, and pepper. Stir well, increase heat, and stir frequently from the bottom until liquid begins
to boil. Adjust heat so soup simmers gently for about 45 minutes, or until
lentils are very tender. Stir occasionally, and after 30 minutes mash some of
the lentils every time you stir. Taste for salt and pepper. For an extra

rosemary oomph, add an additional 1/4 teaspoon rosemary just before serving.

Serves 4 to 6

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