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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 48 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 241.2mg||8 %|
|Potassium 301.1mg||8 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 27.1g|
|Protein 4.5g||6 %|
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Calories per serving: 186
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