2 teaspoons olive oil (or canola oil)
1 onion (large, chopped)
1 teaspoon garlic powder
1 1/2 10-ounce packages of frozen sliced carrots
1 cup dry lentils (rinsed and drained)
3 cans diced tomatoes (14.5 ounces each)
3 cups water
1 teaspoon chili powder
1. Heat the oil in a large pot over medium heat.
2. Add chopped onion.
3. Cook for 3 minutes, or until tender.
4. Stir in garlic powder, carrots, lentils, tomatoes, water and chili powder.
5. Simmer, uncovered, for about 20 minutes or until lentils are tender.