Ham And Lentil Soup Oamc Recipes

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 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.

1-HOUR SMOKY HAM AND LENTIL SOUP

Steps:

• In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.
• Reduce heat; simmer until lentils are tender, about 30 minutes.
• Add remaining ingredients; simmer until veggies are tender, about 20 minutes.
• If you wish to puree: remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.
• For the crockpot: place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step #4 prior to serving.