Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, red lentil, potato and ham soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Red lentil, potato and ham soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Red lentil, potato and ham soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
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. Red lentil, potato and ham soup My dad made this as he had no dried peas when I was a kid it was very nice.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Get soup
- Get 1 ham shank
- Take 1 lb Red lentil
- Get 7 medium potatoes
- Get 1 pinch coarse salt
- Take 1 1/2 liter water
Scottish Lentil Soup is a heart-warming recipe that's perfect for the cold winter months. 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. Season with basil, thyme, oregano, the bay leaf and pepper.
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.
Vegetables and smoked ham hock flavor the red lentils, which make this soup so thick. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. In a Dutch oven, bring ham bone and water to a boil. Heat oil in a Dutch oven over medium-high heat.
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