Lentil Soup with Carrots

Instructions

• 1
  Peel the onion, garlic, potatoes, and carrots. Finely chop the onion, press the garlic, and dice the potatoes and carrots 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 pressed garlic to the pot with the onion and sauté everything for another 30⁠–⁠60 seconds.
• 4
  Add the diced potatoes, carrots, 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.
• 6
  After the specified time, remove the bay leaves from the pot and transfer ⅓ of the soup to a smaller bowl. Blend the rest of the soup in the pot until smooth with an immersion blender.
• 7
  Pour the unblended portion of the soup into the blended mixture in the pot and add the chopped parsley. Then stir the contents of the pot, season with salt and pepper, divide into 3 servings, and serve.