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Lentil Stew
2 tablespoons oil
1 onion, chopped
7 cups water
2 tsp. vegetable or chicken broth granules (or more, to
taste)
1 cup lentils, rinsed
1/2 cup small macaroni
2 carrots, sliced
16 oz can garbanzo beans, drained and rinsed
1/2 teaspoon thyme
In large soup pot, sauté onions in oil over medium high heat until
tender.
Add water, broth, and lentils. Reduce heat, cover, and simmer for
30 minutes. Add remaining ingredients, cover, and simmer for 15-20
minutes until lentils and carrots are tender.
   
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