Recipe - Lentil-Carrot Soup

4 cup Coarsely grated carrot
1 One half cup Chopped onion
1 tablespoon Minced garlic
2 One half tablespoon Vegetable oil
1 pound Lentils; rinsed and drained
3 qt Water
2 One half tablespoon Lemon juice
One half teaspoon Dried thyme
1 tablespoon Salt
1/8 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, http://www.erols.com/hosey.