Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, leftover ham and lentil soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Leftover Ham and Lentil Soup is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Leftover Ham and Lentil Soup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook leftover ham and lentil soup using 30 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Leftover Ham and Lentil Soup:
- Get Base
- Get Hunk of butter (or oil)
- Make ready 1 onion, diced
- Prepare 3 cloves garlic
- Get 3 carrots
- Make ready 1 tsp flour
- Take Splash wine
- Take 1 cup stock (chicken/pork/veggie all work)
- Take Bouquet Garni (herb bundle)
- Get Cheesecloth
- Prepare Butcher’s twine
- Make ready 1 cinnamon stick
- Prepare 2 bay leaves, broken
- Prepare 2 allspice
- Get 2 star anise
- Get 4 cloves
- Get 1/2 tsp black peppercorns
- Make ready 1/2 tsp fenugreek
- Prepare 1 dried chili pepper
- Prepare 1 tsp thyme
- Prepare The Soup
- Prepare 1 cup dry lentils (green or yellow)
- Get 1 Tupperware of leftover roasted ham, diced
- Prepare 1/2 tsp cumin (optional)
- Make ready 1/2 tsp garam masala (optional)
- Prepare Salt and pepper
- Prepare Garnish
- Prepare Chopped fresh cilantro
- Prepare Sour cream
- Get Croutons
Heat the olive oil in a large pot over medium-high heat. A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour. Put the ham bone, carrots, water, lentils, celery, onion, sugar, pepper, salt and bay leaf in a pot. Cover the pot and bring the soup to a boil.
Instructions to make Leftover Ham and Lentil Soup:
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and serve!
Put the ham bone, carrots, water, lentils, celery, onion, sugar, pepper, salt and bay leaf in a pot. Cover the pot and bring the soup to a boil. Reduce the heat and simmer the soup for about an hour or until the lentils are tender. Take out the ham bone or hock and remove the meat. Directions In a Dutch oven, bring ham bone and water to a boil.
So that is going to wrap this up for this special food leftover ham and lentil soup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
