Lentil Soup

Lentil Soup

Lentil Soup

Don't confuse it with Yentyl or gentle -- this is lentil soup we're talking about. This popular pottage is teeming with great taste -- from the ham to the carrots to the beans.

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Makes:
6 servings

Ingredients

Ham pieces to taste

2 1/2 cups or 1 (6-ounce) package dried lentils

6 cups chicken broth

1 large onion, chopped

1/2 cup grated carrots

4 Tbsp. butter or margarine

1 tsp. dried thyme, crushed

1/8 tsp. ground nutmeg

Salt and white pepper to taste


Methods/steps

In a large soup pot over medium-high heat, combine ham or bacon pieces, lentils, and chicken broth; bring just to a boil. Reduce heat to low and simmer 1 to 1 1/2 hours or until lentils are soft. Remove 2 cups of cooked lentils and place into food processor or blender bowl; let cool 5 minutes (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). After cooling, whirl until pureed. Stir pureed lentils into soup mixture. In a medium frying pan over medium-high heat, saut onion and carrots in butter or margarine until limp, but do not brown; add to lentils. Add thyme, nutmeg, salt, and white pepper; simmer another 30 minutes. Remove from heat and serve in soup bowls.


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