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
- 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 puree. Add more water for thinner consistency.
Yield: 4 ice cube trays full