Lentil and Ham Soup
Serves 8.
By Dennis W. Viau; modified from internet recipe.
I made this soup with brown lentils. I have to admit, they don’t improve the soup’s eye appeal. Lentils come in other colors, such as red and yellow. Also worth mentioning, this soup has a bold flavor. If you prefer something milder, you can add heavy cream (whipping cream) toward the end of the cooking time to lighten the flavor.
Ingredients:
1 32–ounce (900g) carton low-sodium chicken broth
or 4 cups (950ml) homemade chicken stock
2 cups (475ml) water
2 carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
1 cup (230g) dried lentils, any color
2 cloves garlic, minced
1½ cups (225g) cubed cooked ham
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground black pepper
Directions:
Place the broth, water, carrots, celery, onion, lentils and garlic in a large pot or Dutch oven. Stir, then bring to a boil. Reduce the heat to low and simmer until the carrots are tender, about 10 minutes. Stir occasionally to check for sticking in the bottom of the pan.
Add the ham, mustard, salt and pepper, stirring to combine. Return to the boil and then reduce the heat to low. Continue cooking, stirring occasionally, until the lentils are tender, 20 to 30 minutes.
Ladle into bowls and serve. The soup can be garnished with a little Parmesan cheese or a dollop of sour cream, if desired.
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