Lentils and Carrots recipe

1/2 pound dry lentils (sorted for stones and rinsed)
1/2 pound raw baby carrots
1 small onion, minced
4 cups water

In a large saucepan, saute onion in small amount of olive oil until translucent. Add remaining ingredients. Bring to a boil, then reduce heat to simmer for 1 to 1 1/2 hours until lentils are soft.

Cool, then puree. Add more water for thinner consistency.

Makes 4 ice cube trays full.