Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lentil and ham soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is. For meat lovers, add extra diced leftover ham, sliced smoked sausage, or diced cooked bacon in addition to or in place of the ham. Season with basil, thyme, oregano, the bay leaf and pepper.
Lentil and Ham soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Lentil and Ham soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have lentil and ham soup using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lentil and Ham soup:
- Get 1 1⁄2 cup dried lentil
- Take 1 cup cooked diced ham
- Prepare 1 cup diced carrots
- Take 1 cup diced celery
- Make ready 8 tsps of tomato sauce
- Prepare 1 cup water
- Make ready 1 quart chicken broth (low sodium)
- Take 1 bay leaf
- Prepare to taste onion powder
- Get pepper to taste1/2 tsp oregano
Cover the pot and bring the soup to a boil. Reduce the heat and simmer the soup for about an hour or until the lentils are tender. Take out the ham bone or hock and remove the meat. Stir in lentils and chicken stock and bring to a boil.
Instructions to make Lentil and Ham soup:
- Mix lentil, carrots, celery and ham in large pot. Season with onion powder, oregano, pepper, and bay leaf. Stir over medium heat for 3-5 minutes.
- Stir in water, broth, and tomato sauce. Cover and simmer on low heat for 2 hours or until lentils are tender.
- Remove bay leaf before serving. Serve immediately with bread.
- Enjoy!
Take out the ham bone or hock and remove the meat. Stir in lentils and chicken stock and bring to a boil. Puree with immersion blender to thicken. Stir in potatoes and ham, cover, and simmer until. Add the ham hocks and stock.
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