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Lentil Soup

1 cup lentils
3 cups water
1 carrot, diced
2/3 cup onion, chopped
1 bay leaf
1/4 teaspoon ground thyme
2 tablespoons margarine or butter
1 pound tomatoes, chopped and seeded, or, on your low-energy days, 1 16-ounce can whole tomatoes, drained and chopped

Rinse lentils. Place in a pot with water, carrot, onion, bay leaf, and thyme. Bring to a boil over medium heat. Cover and simmer over low heat for 45 minutes. Add margarine or butter and tomatoes. Heat through. Serve.

4 servings

(The Immune Support Cookbook, all the recipes are without salt, in case you aren't allowed to eat salt)
Reposted byisis isis

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