Title: Lentil-Carrot Soup
Categories: Soup
Yield: 8 Servings

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

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.