4 c. grated carrots
1 tbsp. chopped garlic
1 lb. lentils, rinsed and drained
2 1/2 tbsp. lemon juice
1 tbsp. salt
1 c. unseasoned croutons
1 1/2 c. chopped onion
2 1/2 tbsp. vegetable oil
3 qt. water
1/2 tsp. thyme
1/8 tsp. cayenne pepper

Saute carrots, onions, garlic in oil until soft, about 5 minutes. Stir in lentils. Saute 1 minute. 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. Just 235 calories per serving.