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| Lentil-Carrot Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 8
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Ingredients
4 cup coarsely grated carrot
1 1/2 cup chopped onion
1 tablespoon minced garlic
2 1/2 tablespoon vegetable oil
1 lb lentils; rinsed and drained
3 quart water
2 1/2 tablespoon lemon juice
1/2 teaspoon dried thyme
1 tablespoon salt
1/8 teaspoon cayenne pepper
1 cup unseasoned croutons
Cooking Directions:
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.
soups
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