Lentil Soup Recipe

By Kari Sullivan from Austin, TX (Lentil Soup and Berries) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
    2 hrs 25 mins
Ratings
Lentil soup is loaded with protein and can easily suffice as a meal along with a salad, and perhaps some whole-grain bread. This hearty, heart-warming soup has few ingredients and is quite simple to make. You can leave it unblended and chunky, blend half, or blend it all -- whatever suits your personal taste.

What You'll Need

  • Ham or bacon pieces to taste
  • 2-1/2 cups or 1 (16-ounce) package dried lentils
  • 6 cups chicken broth
  • 1 large onion, chopped
  • 1/2 cup grated carrots
  • 4 Tablespoons butter or margarine
  • 1 teaspoon dried thyme, crushed
  • 1/8 teaspoon ground nutmeg
  • Salt and white pepper to taste

How to Make It

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 or 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, saute 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 bowls.

Source: What's Cooking America by Linda Stradley and Andra Cook (Falcon Pub)
Reprinted with permission.