"Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking.—Michelle Curtis, Baker City, Oregon..."
INGREDIENTS
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4-1/2 cups water
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4 medium carrots, sliced
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1 medium onion, chopped
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2/3 cup dried lentils, rinsed
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1 can (6 ounces) tomato paste
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2 tablespoons minced fresh parsley
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1 tablespoon brown sugar
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1 tablespoon white vinegar
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1 teaspoon garlic salt
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1/2 teaspoon dried thyme
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1/4 teaspoon dill weed
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1/4 teaspoon dried tarragon
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1/4 teaspoon pepper