Leshta Chorba (Bulgarian Lentil Soup)

This dish was served to me countless times as a missionary, and I really love it. It's great for warming you up, or for an easy dinner. Serve with lots of crusty bread!

1 lb brown lentils, washed
1, 15 oz can stewed tomatos
2 C shredded or chopped carrots (or a small pkg baby carrots)
1 med onion, diced
2-3 cloved minced garlic
2-3 teaspoons summer savory (In Bulgarian it's CHOO-bri-tza)
1 t flat leaf parsley
Salt and pepper to taste
6-7 C water

Directions
On the stove top in a large soup pan, heat the water on medium high till almost boiling. Add the lentils, tomatoes, carrots, garlic, savory and parsley.
Salt and pepper to taste as well. Cook till the lentils are done 35-45 mins.
It's important to note that you don't want this dish to boil, but just simmer under the boiling point. The lower and slower you can cook the soup will also enhance the flavors. However, if you don't have time for low and slow, this hour version will also be great