Lentils & Carrots
Ingredients:
- 1/2 lbs dry lentils (sorted for stones and rinsed)
- 1/2 lbs raw baby carrots
- 1 small onion, minced
- 4 cups water
Preparation:
In a large saucepan, sauté onion in small amount of olive oil until translucent. Add remaining ingredients. Bring to a boil, then reduce heat to simmer for 1 to 1 1/2 hours until lentils are soft.
Cool, then purée. Add more water for thinner consistency.
Servings: 4 ice cube trays fullSource:
Submitted by: Recipe Group Member
Date:
