1 tbsp olive oil 1 large yellow onion, diced 1 large carrot, peeled and cut into fine dice 5 plum tomatoes, seeded and diced 4 cloves garlic, minced 2 tsp dried tarragon 1 tsp dried thyme 1 tsp paprika (Hungarian if you've got it) 6 cups water or vegetable broth 2 cups French lentils 2 bay leaves 1.5 tsp salt Several pinches of freshly ground black pepper

Takes 1 hour

Preheat a large soup pot over medium heat.
Saute the onion and carrots for about 10 mins, until the onions have browned a bit
Add the garlic, tarragon, thyme and paprika, and saute for 2 more mins
Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot
Cover and cook for 5 minutes
Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil
Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 mins, or until the lentils are tender
If the soup looks too thin, uncover and simmer for a couple more mins
If it looks too thick, add a little more water
Serve with good, crusty bread