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Lentil Carrot Soup

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

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.

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