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