LENTIL SOUP
Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.
Provided by Nagi@RecipeTin Eats
Time 55m
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g
LEFTOVER HAM SOUP WITH LENTILS
Leftover Ham and Lentil Soup includes super yummy leftovers from the Riesling-Peach Glazed Ham and makes a hearty, healthy, and tasty dinner!
Provided by Aubrey
Categories Main Dish
Time 2h45m
Number Of Ingredients 16
Steps:
- Put ham bone in a large pot with the garlic salt, onion salt, cumin, bay leaves, thyme, red pepper flakes, salt, and pepper. Add enough water to cover the ham bone. Cover the pot and let it come to a boil. Reduce the heat and simmer over medium heat for 1 1/2 to 2 hours.
- Remove the ham bone from the water and cut off any ham still on the bone.
- Remove bay leaves. Add ham pieces from the bone back in the water.
- Add extra cut up ham, carrots, celery, green onion, diced tomatoes, lentils, and white beans
- Cook for about 30 minutes, or until the lentils are tender. Serve warm.
Nutrition Facts : Calories 691 kcal, Carbohydrate 100 g, Protein 55 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 2931 mg, Fiber 43 g, Sugar 7 g, ServingSize 1 serving
HAM AND LENTIL SOUP
This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. A bricklayer, he regularly works outside during winter. -Andi Haug, Hendrum, Minnesota
Provided by Taste of Home
Time 2h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 173 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 355mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.
LENTIL SOUP WITH PEAS AND HAM
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
CROCK POT LENTIL AND HAM SOUP
Make and share this Crock Pot Lentil and Ham Soup recipe from Food.com.
Provided by PalatablePastime
Categories Ham
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients into crock pot.(6 qt or larger).
- Cover and cook on low for 8-10 hours or until lentils are cooked to your liking.
- Remove bay leaf and thyme sprig before serving.
Nutrition Facts : Calories 265.2, Fat 9.3, SaturatedFat 3, Cholesterol 52.1, Sodium 1541.3, Carbohydrate 22, Fiber 7.2, Sugar 5, Protein 24.7
LENTIL HAM SOUP
One of my family's go-to recipes for using leftover Christmas ham. Enjoy with crusty French bread.
Provided by Arielle Darling
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 19.4 g, Cholesterol 16.1 mg, Fat 5.4 g, Fiber 8.4 g, Protein 13 g, SaturatedFat 1.9 g, Sodium 693.8 mg, Sugar 2.7 g
SLOW COOKER LENTIL AND HAM SOUP
Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
Provided by queendiva1
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 11h20m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 222 calories, Carbohydrate 26.3 g, Cholesterol 19.7 mg, Fat 6.1 g, Fiber 11.4 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 1169.6 mg, Sugar 4.3 g
LENTIL-BARLEY HAM SOUP
"This hearty veggie-and-herb soup is light and easy to prepare, yet still has all the delicious flavor of my grandmother's original recipe," writes Priscilla Gilbert of Indian Harbour Beach, Florida.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 5 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 1172mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges
HEARTY LENTIL & HAM SOUP
My kids love this soup, friends who think they don't like lentil soup, love this soup. Hearty, and delicious on a crisp fall day, warms you to the soul on a cold snowy winter night. I like to serve this with our favorite cornbread.
Provided by mattsgran
Categories Low Cholesterol
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in large stock pot.
- Simmer 2-3 hours.
- Remove bay leaf.
- Serve.
Nutrition Facts : Calories 174.6, Fat 3.1, SaturatedFat 1, Cholesterol 24.3, Sodium 1124.9, Carbohydrate 20, Fiber 7, Sugar 4.8, Protein 17.4
RED LENTIL AND HAM SOUP
Red Lentil and Ham Soup is an easy delicious, curried lentil soup that can be on your table in 20 minutes and a perfect solution for that left over holiday ham.
Provided by HWC Magazine
Categories Mains
Time 20m
Number Of Ingredients 12
Steps:
- Add olive oil, carrots, celery and onions to a large pot and cook on medium heat until translucent. Add garlic.
- Add chicken broth, bay leaves, red lentils, thyme, ham and/or ham bone, curry powder and salt and pepper to taste. Cook on medium high heat for about 15-20 minutes until the vegetables and lentils are tender. Remove bay leaves and fresh thyme from soup pot.
- Enjoy! (if you wish, you can puree, but perfect just the way it is)
- Sauté onion, celery and carrot in the Instant Pot (pressure cooker) with a little olive oil, just until aromatic. Then add garlic, chicken broth and bay leaves to the pot.
- Add red lentils, thyme, ham or ham bone, mild curry powder and salt and pepper to taste.Place the lid on the pressure cooker and lock into place. Be sure to put the steam release valve in the closed position. Set the pressure cooker for 10 minutes on high pressure cooker. Allow to naturally release for 10 minutes and then carefully release the steam valve. Remove bay leaves and fresh thyme from instant pot.
- Put all of the ingredients for ham and lentil soup into slow cooker. There is no sautéing required. Put the lid on the slow cooker and set on high for 4 hours or low for 6 to 8 hours. Remove bay leaves and fresh thyme from soup pot.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 504 kcal, Carbohydrate 56 g, Protein 36 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 607 mg, Fiber 23 g, Sugar 6 g
HAM AND LENTIL SOUP
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!
Provided by Meggan Hill
Categories Soup
Time 1h25m
Number Of Ingredients 16
Steps:
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Simmer until lentils are tender, 45 minutes to 1 hour.
- Remove ham bone and bay leaf. Chop ham from bone and return to pot. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.
- In a 3-quart pan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Pour into slow cooker. Heat on HIGH for 3 to 4 hours, LOW for 6 to 8 hours, or until lentils are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.
- Press the Sauté button on your Instant Pot and heat olive oil until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Secure the lid, close the pressure valve, and cook at high pressure for 35 minutes.
- Allow the pressure to release naturally. Remove ham bone and bay leaf. Chop ham from bone and return to Instant Pot. Season to taste with salt and pepper and garnish with parsley if desired.
Nutrition Facts : Calories 242 kcal, Carbohydrate 39 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Sodium 462 mg, Fiber 18 g, Sugar 3 g, ServingSize 1 serving
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
LENTIL SOUP WITH SMOKED HAM
Categories Soup/Stew Pork Quick & Easy Lentil Fall Potluck Bon Appétit
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 7
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.
LENTIL AND HAM SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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 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 SOUP WITH HAM
Steps:
- Pour broth into pressure cooker or large stock pot.
- Place all other ingredients into the pot and stir.
- In pressure cooker close lid and steam valve and cook on high pressure for 30 minutes, then let pressure release naturally when done. Lift lid, taste, season with salt and pepper if desired and serve.
- In a pot on the stovetop you will want to set to medium heat and place a lid on top. Intermittently stir and check lentils until they are tender, this will take approximately 40 minutes. Remove from heat when tender, leave lid on and let it sit for 10 minutes, then serve.
- ** If you think it is too thick, add more chicken broth until it is the right consistency for you.
Nutrition Facts : ServingSize 2 oz, Calories 244 kcal, Carbohydrate 22 g, Protein 19 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 29 mg, Sodium 1021 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 5 g
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