2 Tbsp vegetable oil
1 medium onion, chopped
7 cups water
2 tsp vegetarian or chicken bouillon granules
1 cup lentils, rinsed
1/2 cup small elbow macaroni
2 medium carrots, sliced
1 (16-oz.) can chickpeas, drained and rinsed
1/2 tsp dried thyme leaves
In large soup pot, cook onions in vegetable oil over medium-high heat until tender. Add water, bouillon granules, and lentils. Reduce heat.
Cover and simmer for 30 minutes. Add the remaining ingredients, cover, and simmer until lentils and carrots are tender, about 15 minutes. Serves 7.