Lentil Soup

Lentil Soup

1/2 pound lentils
6 cups water
2 carrots, chopped or sliced
1/2 cup green onions, chopped
1 clove garlic, crushed
1 1/2 cups tomato juice
1/2 cup minced parsley
1 tablespoon margarine
1 1/2 teaspoons salt
Dash of pepper
1/2 teaspoon dried oregano

Cook lentils in water about 30 minutes, or until tender. Add the rest of the ingredients. Simmer until carrots are tender. Check seasonings and serve.

Recipe provided by: Amanda Criss, Slate Spring, Mississippi
Amanda says: I substituted regular onions for the green onions. I also like to add cheese on top.