Lentil, Garlic, and Rosemary Soup

2 C. red lentils
9-10 C. water
1 bulb garlic, peeled and chopped
2 t. dried rosemary
4 carrots, diced very small
salt to taste

Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.