Recipe for Lentil-Carrot Soup

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
4 cup	Coarsely grated carrot
1/2 cup	Chopped onion
1 tbl	Minced garlic
1/2 tbl	Vegetable oil
1 lb	Lentils, rinsed and drained
3 qt	Water
1/2 tbl	Lemon juice
1/2 tsp	Dried thyme
1 tbl	Salt
1/8 tsp	Cayenne pepper

Instructions:

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.

IDAHO AND WASHINGTON DRY PEA and LENTIL COMMISSION TEST KITCHEN

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