4 c. coarsely grated carrot
1 1/2 c. chopped onion
1 tbsp. finely chopped garlic
2 1/2 tbsp. vegetable oil
1 lb. lentils (rinsed and drained)
3 qt. water
2 1/2 tbsp. lemon juice
1/2 tsp. thyme
1 tsp. salt
1/8 tsp. red pepper
1 c. croutons

Saute carrot and onion in oil until vegetables are soft, approximately 5 minutes. Stir in lentils and saute approximately 1 minute. Add water; bring to boil and reduce to a simmer. Cook uncovered over medium heat until lentils are very soft and soup has thickened, approximately 1 hour. Stir in lemon juice, thyme, salt, and red pepper. Serve with croutons. Yield: approximately 6 servings.