Lentil and Carrot Soup

[Guest guest]

Lentil and Carrot Soup

 

1 lb. lentils, dried

1 large carrot, chopped into coins

1/4 cup onion, diced

1 1/2 cups canned tomatoes, crushed

8 cups water

1 stalk celery, bite size

2 garlic cloves, minced

1/2 tsp. marjoram

salt to taste

 

Rinse lentils, place in a soup kettle, cover with 8 cups of water. Let come

to a boil; cook slowly for 45 minutes. In separate pan saute garlic, onion,

celery and carrot in olive oil, add salt, chopped tomatoes and marjoram.

Cook for about 20 minutes and add to the lentils and simmer altogether 10

minutes longer, until lentils are tender.

 

VARIATION:: Omit garlic and marjoram and add 1 bay leaf. Use 2-3 fresh

tomatoes, peeled, seeded and chopped in place of canned tomatoes. Serves 6-8