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Print this Recipe    Lentil Carrot

Lentil and Carrot Soup

4 cups water or vegetable broth
1 medium onion, finely chopped
11/2 cups dry brown or green lentils, sorted and rinsed
2 cups diced carrots
1/4 cup tomato paste
3 Tablespoons molasses
1 teaspoon prepared mustard
Salt to taste

In a fairly large saucepan, bring water or vegetable broth to a
boil. Add lentils and onion, stir once, and simmer, covered, for
20 minutes. Add carrots, and simmer, covered, for 10 to 20 more
minutes, or until carrots and lentils are tender. Stir in remaining
ingredients, and heat through. Serve with coleslaw and dinner
rolls. Makes 4 servings.

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