Prep: 1. Preheat oven to 350. 2. Chop onion; mince garlic. 3. Quarter carrots lengthwise and thinly slice crosswise. Make: 1. Heat oil on medium heat. Add onion and garlic, season with salt and pepper, and cook for 1 min. 2. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. 3. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 min. 4. Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. 5. Bake until golden brown, 5-7 min., tossing once halfway through. 6. Remove bay leaf from soup and serve topped with croutons.
Brown lentils are recommended!