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1 large onion, chopped
1 Tbsp (15 mL) butter
1 cup (250 mL) lentils
2 large carrots, wedged
4 cups (1 L) vegetable stock
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) dried thyme
salt and freshly ground pepper to taste
Cook lentils in vegetable stock until tender (for about 20 to 30 minutes). Add carrots during last 10 minutes of cooking. Fry onions in butter until slightly browned. Add to soup. Season with thyme, salt and pepper. Let simmer for five more minutes to enhance flavor. Add lemon juice just before serving the soup. Serves four
Source: alive #207, January 2000
