Monday, January 4, 2010

Lentil soup with ham

Great for these cold winter days. Loaded with veggies, it's both warm and filling without being heavy. As an added bonus, an excellent way to use up the end of your holiday spiral-cut ham. Thanks to Will for the recipe.

Lentil soup with ham
1 lb dried lentils
1 large onion diced fine
2 large carrots diced fine
3 stalks celery diced fine
3 cloves garlic minced
1/4 cup olive oil
1/2 tsp dried basil
1/4 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp black pepper
1 bay leaf
4 cups chicken broth
4 cups water
end of small spiral-cut ham (with bone)

In a large pot, saute onions, carrots, celery, and garlic in olive oil until the onion is tender. Add basil, thyme, oregano, and pepper. Saute another minute. Add chicken broth, water, bay leaf, lentils, and ham. Bring to a boil. Cover and simmer for about 1 hour until the lentils are tender.

Remove ham from soup. Pull meat from bone, dice the meat, and add back to the soup. Stir. Serve.

We ate the soup with this cornbread.


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