Lentil Soup with Carrots

Instructions

• 1
  Peel the onion, garlic, potatoes, and carrot. Finely chop the onion, crush the garlic, and cut the potatoes and carrot into small cubes.
• 2
  In a large pot, heat 2 tablespoons of oil over medium heat. Then add the chopped onion to the pot and sauté for 3⁠–⁠4 minutes over medium heat.
• 3
  Add the crushed garlic to the pot with the onion and sauté everything for another 30⁠–⁠60 seconds.
• 4
  Add the chopped potatoes, carrot, bay leaves, lentils, and 750 ml of water to the pot, increase the heat to high, and bring the mixture to a boil. Then reduce the heat to low to medium and cook the mixture uncovered for 15⁠–⁠20 minutes.
• 5
  Meanwhile, finely chop the parsley leaves.
• 6
  After the specified time, remove the bay leaves from the pot and pour ⅓ of the soup into a smaller bowl. Blend the rest of the soup in the pot until smooth using an immersion blender.
• 7
  Pour the unblended portion of the soup back into the pot with the blended mixture and add the chopped parsley leaves. Then stir the contents of the pot, season with salt and pepper, divide into 3 servings, and serve.