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Lentils and Carrots


  • 1/2 pound dry lentils (sorted for stones and rinsed)
  • 1/2 pound raw baby carrots
  • 1 small onion, minced
  • 4 cups water


  1. In a large saucepan, sauté onion in small amount of olive oil until translucent.
  2. Add remaining ingredients. Bring to a boil, then reduce heat to simmer for 1 to 1 1/2 hours until lentils are soft.
  3. Cool, then puree. Add more water for thinner consistency.

Yield: 4 ice cube trays full

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