| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soup | 8 | Servings | |
INGREDIENTS
| 4 | c | Coarsely grated carrot |
| 1 1/2 | c | Chopped onion |
| 1 | tb | Minced garlic |
| 2 1/2 | tb | Vegetable oil |
| 1 | lb | Lentils; rinsed and drained |
| 3 | qt | Water |
| 2 1/2 | tb | Lemon juice |
| 1/2 | ts | Dried thyme |
| 1 | tb | Salt |
| 1/8 | ts | Cayenne pepper |
| 1 | c | Unseasoned croutons |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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