Leftover Ham and Lentil Soup
Leftover Ham and Lentil Soup

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, leftover ham and lentil soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook leftover ham and lentil soup using 30 ingredients and 6 steps. Here is how you cook it.

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

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 exceptional food leftover ham and lentil soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!