Recipe: Yummy Leftover Ham and Lentil Soup

Asian, Food Recipes and tasty.

Leftover Ham and Lentil Soup. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Which means I'm always looking for ways to utilize leftover ham. My family's all-time favorite way to eat leftover ham is this delicious lentil soup with ham recipe.

Leftover Ham and Lentil Soup In a Dutch oven, bring ham bone and water to a boil. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Heat oil in large soup pot. You get with it frying reduce Leftover Ham and Lentil Soup accepting 30 ingredients along with 6 so. Here is how you make hay.

modus operandi of Leftover Ham and Lentil Soup

  1. You need of Base.
  2. Prepare of Hunk of butter (or oil).
  3. You need 1 of onion, diced.
  4. Prepare 3 cloves of garlic.
  5. Prepare 3 of carrots.
  6. You need 1 tsp of flour.
  7. Prepare Splash of wine.
  8. It's 1 cup of stock (chicken/pork/veggie all work).
  9. It's of Bouquet Garni (herb bundle).
  10. You need of Cheesecloth.
  11. You need of Butcher’s twine.
  12. Prepare 1 of cinnamon stick.
  13. It's 2 of bay leaves, broken.
  14. You need 2 of allspice.
  15. Prepare 2 of star anise.
  16. Prepare 4 of cloves.
  17. Prepare 1/2 tsp of black peppercorns.
  18. You need 1/2 tsp of fenugreek.
  19. You need 1 of dried chili pepper.
  20. You need 1 tsp of thyme.
  21. You need of The Soup.
  22. You need 1 cup of dry lentils (green or yellow).
  23. You need 1 of Tupperware of leftover roasted ham, diced.
  24. It's 1/2 tsp of cumin (optional).
  25. You need 1/2 tsp of garam masala (optional).
  26. You need of Salt and pepper.
  27. You need of Garnish.
  28. You need of Chopped fresh cilantro.
  29. It's of Sour cream.
  30. You need of Croutons.

Ham and Lentil Soup Recipe This Ham and Lentil Soup recipe is perfect for chilly weather and cooks up in about an hour; all you need is a loaf of French bread for a cozy winter's feast. Put your leftover ham to work and make it on the stove, in a pressure cooker, or in your crockpot! Your family will love this classic, slow-simmered lentil soup. The hearty soup includes carrots, celery, and onions, along with basic seasonings.

Leftover Ham and Lentil Soup process

  1. Cook your lentils. Wash dry lentils thoroughly (all sorts of weird stuff turns up in dry lentils, I found a piece of wood in mine). Add to a large pot of boiling water, boil for half an hour and drain, reserving water..
  2. Make your herb bundle. Double layer a square of cheesecloth. Lay all the things you don’t want to chew in the middle. Bundle it up, tying with butcher’s twine. Do not make my mistake and include veggie stalks - I thought it would be an easy way to impart more flavour, but forgot they would expand and stretch out the cheesecloth..
  3. Make your base. Melt some butter; sauté onions, carrots, etc. until soft. Add the herb bundle, push it around for a bit, then toss it in the soup pot. Add minced garlic, cooking briefly. Add flour and cook until nutty. Splash in the wine, scraping the bottom of the pan to get the good bits while letting the alcohol evaporate. Slowly incorporate stock..
  4. Amass the soup! Add your delicious veggie mixture to a crock pot or large soup pot. Add the cooked lentils. Add the reserved lentil water until everything looks a bit too runny. Add cumin and garam masala, if using, and salt and pepper. Cook on low for as long as you’ve got (1-3h) on low heat..
  5. Get some texture. Dig out the herb bundle and 2 cups of soup. Purée the rest with a hand blender. Return veggies. Fry ham (with basting sauce, if you still have it) and add..
  6. Garnish and serve!.

A leftover meaty ham bone or ham hock flavors this tasty lentil soup. It makes an excellent lunch when the soup is with a sandwich or salad (or just enjoyed in a big steamy bowl). Heat the olive oil in a large pot over medium-high heat. This time I was thinking that I don't use lentils often enough and that a ham and lentil soup would be really nice. Season with basil, thyme, oregano, the bay leaf and pepper.