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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. Ingredients:
4-1/2 cups water |
4 medium carrots, sliced |
1 medium onion, chopped |
2/3 cup dried lentils, rinsed |
1 can (6 ounces) tomato paste |
2 tablespoons minced fresh parsley |
1 tablespoon brown sugar |
1 tablespoon white vinegar |
1 teaspoon garlic salt |
1/2 teaspoon dried thyme |
1/4 teaspoon dill weed |
1/4 teaspoon dried tarragon |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Yield: 6 servings.
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