| 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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