Any kind of soup is thought to be good for making our appetite increase and according to our mothers; consuming soup when we’re sick will make our recovery faster. Soups are perfect especially when it’s raining and cold and you can’t go anywhere but home, sharing this “hot soup moment” with your loved ones would be a delight for everyone. Lentil soup is one of the most nutritious chowder because of its main ingredient �” the lentil. It contains the highest level of protein other than soybean and it is one of the most important parts of the diet in many countries. Lentil contains dietary fibers, Vitamin B1 and minerals. Each serving of lentil soup contains 9 fat grams, 224 calories and 5 WW Points. So, today let’s sip our bowl of soup while it is hot!

Lentil Soup

Ham or bacon 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 tablespoons butter or margarine
1 teaspoon dried thyme, crushed
1/8 teaspoon ground nutmeg
Salt and white pepper to taste

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, sauté 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.

Makes 6 servings