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At a Glance
Prep Time : 5min
Cook Time : 2hr 20min
Course : Lunch, Soup
Special : Easy, Egg-Free, Gluten-Free, High Protein, Make Ahead, Non-Alcoholic, Nutrient Dense, Sugar-Free, Wheat-Free
Type of Prep : Blend / Process, Simmer
Occasion : Family Dinner, Potluck, Spring, Summer, Winter
 
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Lentil Soup Recipe

From What's Cooking America by Linda Stradley and Andra Cook (Falcon Pub)

You won't believe how easy it is to make this hearty and heart-warming lentil soup. Ham is used for flavoring, but you may substitute bacon, if you wish. Recipe may be frozen.

INGREDIENTS:

  • 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 Tbsp butter or margarine
  • 1 tsp dried thyme, crushed
  • 1/8 tsp ground nutmeg
  • Salt and white pepper to taste

PREPARATION:

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, 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 soup bowls.

Yield: 6 servings

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

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