Lentil-carrot soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Coarsely grated carrot |
| 1½ | cup | Chopped onion |
| 1 | tablespoon | Minced garlic |
| 2½ | tablespoon | Vegetable oil |
| 1 | pounds | Lentils; rinsed and drained |
| 3 | quarts | Water |
| 2½ | tablespoon | Lemon juice |
| ½ | teaspoon | Dried thyme |
| 1 | tablespoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | cup | Unseasoned croutons |
Directions
Saute carrot, onion and garlic in oil until vegetables are soft, about 5 minutes. Stir in lentils and saute 1 minute more.
Add water, bring to a boil, and reduce to a simmer. Cook, uncovered, over medium heat until lentils are very soft and soup has thickened, about 45 minutes.
Stir in lemon juice, thyme, salt and pepper. Serve garnished with croutons. Makes 8 servings.
ARKANSAS GAZETTE, 1989, FROM
IDAHO AND WASHINGTON DRY PEA AND LENTIL COMMISSION TEST KITCHEN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .