Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, red lentil, potato and ham soup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Red lentil, potato and ham soup is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Red lentil, potato and ham soup is something which I’ve loved my entire life.
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. Once lentils are tender and soup has formed a thicker consistency, add diced ham and cubed potato.
To begin with this particular recipe, we have to prepare a few ingredients. You can have red lentil, potato and ham soup using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Red lentil, potato and ham soup:
- Prepare soup
- Make ready 1 ham shank
- Get 1 lb Red lentil
- Get 7 medium potatoes
- Get 1 pinch coarse salt
- Take 1 1/2 liter water
This deliciously creamy soup combines red lentils, potato, carrot, swede (neep in Scotland), leek and either a ham stock or vegetable stock if you want a vegetarian Scottish Lentil Soup. Vegetables and smoked ham hock flavor the red lentils, which make this soup so thick. Instructions In a large pot, sauté the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Add the vegetable broth, potato cubes, red lentils, pepper, cilantro, and salt and let it come to a boil.
Instructions to make Red lentil, potato and ham soup:
- Soak the lentils over night
- Place ham shank in your crock pot with 1 litre of water and the salt. Dont over salt it, the ham could have enough. You could always add more if needed
- Cook on slow for 6 hours
- Drain the water from the lentils
- Add to the crock pot and cook for a further 4 hours. Add the rest of the water.
Instructions In a large pot, sauté the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Add the vegetable broth, potato cubes, red lentils, pepper, cilantro, and salt and let it come to a boil. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Heat oil in a Dutch oven over medium-high heat.
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