• 1 Tablespoon vegetable oil
• 1 cup chopped onion
• 2 cups dried lentils, rinsed
• 1 cup chopped carrots
• 2 cups diced tomatoes, fresh or canned (14 ounces)
• 8 cups water or broth/stock
• 1 cup shredded Mozzarella cheese

1. In large pot, heat oil over medium heat. Cook onion in oil until soft and lightly browned (about 5 minutes).
2. Add lentils, carrots, and tomatoes.
3. Add water. Stir.
4. Bring ingredients to a boil.
5. Reduce heat to low and simmer for about 45 minutes or until lentils are tender.
6. Spoon soup into bowls. Top with cheese.

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