Yield: 8 Servings
|4 cups||Coarsely grated carrot|
|1½ cup||Chopped onion|
|1 tablespoon||Minced garlic|
|2½ tablespoon||Vegetable oil|
|1 pounds||Lentils; rinsed and drained|
|2½ tablespoon||Lemon juice|
|½ teaspoon||Dried thyme|
|⅛ teaspoon||Cayenne pepper|
|1 cup||Unseasoned croutons|
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, .