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.