Ingredients
- 2½ cups Lentils Dried, (one 16-ounce package)
- 6 cups Broth Chicken or vegetable
- 1 Onion Large; chopped
- ½ cup Carrots Grated
- 4 Tablespoons Butter Or margarine
- 1 teaspoon Thyme Dried
- ⅛ teaspoon Nutmeg
- Salt To taste
- Ground Black Pepper To taste
Equipment
- Large Pot
- Skillet
Instructions
- Put broth and lentils into a large pot, and bring to a boil. Reduce heat to low; simmer 1-1.5 hours or until lentils are soft.
- In a skillet over medium-high heat, sauté chopped onion and grated carrots in butter or margarine- until limp. Do not brown.
- Add sautéed onion and carrots to pot with lentils. Add thyme, nutmeg, salt, and pepper. Simmer for another 30 minutes.
- Remove from heat. Serve.
Nutrition
Nutrition Facts
Lentil Soup
Amount per Serving
Calories
564
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Cholesterol
30
mg
10
%
Sodium
1410
mg
61
%
Potassium
1541
mg
44
%
Carbohydrates
79
g
26
%
Fiber
38
g
158
%
Sugar
5
g
6
%
Protein
33
g
66
%
Vitamin A
3101
IU
62
%
Vitamin C
34
mg
41
%
Calcium
108
mg
11
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broth, Butter, Carrot, Carrots, Gluten Free, Ground Nutmeg, Lentil Soup, Lentils, Nutmeg, Onion, Thyme, Vegetarian