Carrot thyme lentil soup
Soft cooked lentils, sweet carrots and aromatic thyme make for a heart-warming soup.
This easy-to-make, aromatic lentil soup recipe was shared with me by my grandfather, who has been cooking home-baked breads, soups and other delicacies since I can remember. When I was studying in Israel for a year after high school, I remember visiting my grandfather and sitting down to a hot slice of crusty bread and a bowl of homemade soup.
A few years ago we visited him on a snowy day and were treated to a fabulous breakfast of eggs, homemade bread, homemade hummus and fresh fruit. All this after he had shoveled several feet of snow off the walkway so we could get to the front door! My grandfather also grows his own veggies, using the water from his dehumidifier to keep the plants hydrated when rainfall is low. And of course, all food scraps go into an active compost pile.
We young’uns think we invented going green. We don’t know diddly squat compared to that generation. Thanks Grandpa, for the recipe, the life lessons, and for showing our family and future generations how it’s done!
- 2 1/2 cup lentils (pre-soaked is best)
- 6 cups broth
- 1 large onion, diced
- 1/2 cup grated carrots or a whole carrot, diced
- 1 teaspoon fresh thyme
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
Heat oil in large pot. Saute onions until golden.
Add carrots, broth, lentils and seasonings. Cover and bring to a boil.
Reduce heat and simmer for one hour. Blend with immersion blender, if desired.