Ham Lentil Soup Food

LESLIE'S HAM LENTIL SOUP

Steps:

• Bring water and chicken bouillon granules to a boil in a stock pot, stirring to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
• Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to soup, discarding the bone.

HAM AND LENTIL SOUP

Steps:

• In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

LENTIL HAM SOUP

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

LENTIL AND HAM SOUP

Steps:

• Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
• 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 gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.

HEARTY LENTIL SOUP WITH HAM AND POTATOES

Steps:

• In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
• Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
• Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
• Yield: about 1/3 cup

LENTIL SOUP WITH PEAS AND HAM

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
• Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.

HAM HOCK AND LENTIL SOUP

Steps:

• In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce heat to medium low and cook, covered for about an hour, or until ham hocks are tender. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender. Remove from heat and stir in the parsley. Reseason with salt and pepper if needed. Remove ham hocks and remove the meat. Add the ham back into the soup. Serve with a hearty crusty bread.

HAM HOCK AND LENTIL SOUP

Steps:

• In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

HEARTY LENTIL & HAM SOUP

Steps:

• Mix all ingredients in large stock pot.
• Simmer 2-3 hours.
• Remove bay leaf.
• Serve.

LENTIL VEGETABLE SOUP WITH HAM

Steps:

• Combine all ingredients except stewed tomatoes, salt and pepper in slow cooker; cover and cook on high 4-6 hours.
• Add tomatoes during last 45 minutes.
• Discard ham hock; season to taste with salt and pepper.

HEARTY LENTIL AND HAM SOUP

Steps:

• In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

SLOW COOKER LENTIL AND HAM SOUP

Steps:

• In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

HEARTY LENTIL AND HAM SOUP

Steps:

• In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours.
• Discard bay leaf and cinnamon stick and remove meat from bone or hocks.
• Chop meat and stir into soup.

LENTIL-BARLEY HAM SOUP

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.

HAM SAUSAGE & LENTIL SOUP

Steps:

• Heat oil in 6-8 quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered.
• Transfer sausage to platter and drain off all but 2 tablespoons grease from saucepan.
• Add ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring occasionally.
• Stir in the garlic, bay leaf, thyme and cumin.
• Cover and cook 5 minutes.
• While that's cooking, thinly slice sausage; add to pan with chicken stock, tomatoes and lentils.
• Reduce heat to low. Cover partially and simmer gently until lentils begin dissolve, about 2 hours.
• (Can be prepared up to 3 days in advance and refrigerated, or frozen for several months.).
• Discard any fat from the surface, taste and adjust seasoning with salt and pepper.
• Simmer just until warmed through, then add spinach.
• Serve while warm.

SLOW-COOKED HAM AND LENTIL SOUP

Steps:

• In a large skillet, saute the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. In a 5-qt. slow cooker, combine the water, lentils, ham, salt, marjoram and pepper. Stir in the celery mixture. Cover and cook on low for 4-5 hours or until lentils are tender.

LENTIL SOUP WITH SMOKED HAM

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add ham, savory and mustard and stir until ham begins to brown, about 2 minutes. Add 3 cups broth and lentils and bring to boil. Reduce heat to medium, cover and simmer until lentils are tender, about 20 minutes. Add tomatoes with juices; simmer uncovered 2 minutes. Add more broth by 1/4 cupfuls to thin soup, if desired. Season with salt and pepper.