4 c. grated carrots
1 1/2 c. chopped onion
1 tbsp. minced garlic
2 1/2 tbsp. vegetable oil
1 lb. lentils (rinsed & drained)
3 qt. water
2 1/2 tbsp. lemon juice
1/2 tsp. dried thyme
1 tbsp. salt
1/8 tsp. cayenne pepper
1 c. croutons

Saute carrot, onion and garlic in oil until vegetables are 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.