Lentil-carrot soup

Yield: 8 Servings

Measure 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

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, .

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