1. 1. Rinse 1 cup of brown lentils under cold water. Set aside.

2. 2. Peel and chop 2 carrots, 2 baking potatoes, and 1 onion.

3. 3. In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until translucent.

4. 4. Add the chopped carrots and potatoes to the pot and sauté for a few minutes.

5. 5. Stir in the rinsed lentils and cook for another minute.

6. 6. Add 6 cups of water or vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for about 30-40 minutes or until the lentils are tender.

7. 7. In a small bowl, mix 2 tablespoons of all-purpose flour with some water to create a slurry. Stir this into the soup to thicken it slightly.

8. 8. Season with salt, pepper, and any other desired herbs or spices. Serve hot and enjoy!