Free Recipe Lentil-Carrot Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Lentil-Carrot Soup Recipe
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
Lentil-Carrot Soup Preparation
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, .
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