8 ounces brown lentils 1/4 cup olive oil 1 tablespoon minced garlic 1 onions, minced 1 large carrot, chopped 1 quart water 1 pinch dried oregano 1 pinch crushed dried rosemary 2 bay leaves 1 tablespoon tomato paste salt and pepper to taste 1 teaspoon olive oil, or to taste 1 teaspoon cider vinegar or to taste Method: Place lentils in a large saucepan; cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer. Dry saucepan, pour in 1/4 cup olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and vinegar to taste. Take a picture, post it and show me your awesome creations.