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Lentil Soup in a white bowl with tomatoes , onions
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Lentil Soup

Course Main Course
Cuisine American
Keyword Broth, Butter, Carrot, Carrots, Gluten Free, Ground Nutmeg, Lentil Soup, Lentils, Nutmeg, Onion, Thyme, Vegetarian
Dietary Need Gluten Free, Vegetarian
Cooking Method Stovetop
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4
Calories 564kcal
Author Recipe from Cooking Matters

Equipment

  • Large Pot
  • Skillet

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

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

Calories: 564kcal | Carbohydrates: 79g | Protein: 33g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1410mg | Potassium: 1541mg | Fiber: 38g | Sugar: 5g | Vitamin A: 3101IU | Vitamin C: 34mg | Calcium: 108mg | Iron: 10mg