Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, lentil and ham soup. It is one of my favorites food recipes. For mine, I am going to make it a little 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 favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Lentil and Ham soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready 1 1/2 cup dried lentil
- Make ready 1 cup cooked diced ham
- Make ready 1 cup diced carrots
- Prepare 1 cup diced celery
- Prepare 8 tsps of tomato sauce
- Make ready 1 cup water
- Get 1 quart chicken broth (low sodium)
- Get 1 bay leaf
- Make ready 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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