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1
Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil to coat the bottom of the pan.
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2
Add the carrots, onion, celery, and 1 teaspoon salt and cook for about 5 minutes, until the vegetables begin to dry and soften.
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3
Reduce the heat to medium-low, and cook for 5 minutes more, stirring occasionally, until the carrots are tender and the onion is translucent.
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4
Add the garlic and rosemary to the saucepan and cook briefly to release their aroma.
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5
Add the lentils and stir while adding the water and remaining 1 1/2 teaspoons salt.
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6
Increase the heat to high, bring to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally, until the lentils crush easily and have a creamy texture.
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7
Mash the lentils in the pan using a whisk or potato masher to thicken the soup, and season with pepper.
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8
Taste and add more salt if needed.
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9
Serve hot with a drizzle of yogurt and olive oil in each bowl.
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10
Serve the soup with hot and fluffy rice for a more substantial dish.
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11
For a spicier version, add chopped chiles to the vegetables at the beginning of the cooking.
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12
Or briefly sizzle cumin seeds in olive oil and stir into the soup before serving.
