Lentil Soup With Peas And Ham Recipes

LENTIL AND PEA SOUP (HAM HOCKS)

Steps:

• In a heavy (cast iron is best) dutch oven heat oil over medium heat.
• Add onion and garlic and cook about 5 minutes, stirring until soft.
• Add remaining ingredients except carrots,celery and lemon slices.
• Bring to boil.
• Reduce heat to low, cover pot.
• Simmer 1 1/4 hours.
• Add carrots and celery.
• Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
• Remove pot from heat.
• Lift out hocks and bay leaf, discard bay leaves.
• Cool hocks enough to handle, remove fat and bones.
• Put meat back in soup. Stir and heat gently.
• Float a lemon slice on top of each serving.

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 HAM SOUP

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.

FABULOUS HAM BONE AND LENTIL SOUP

Steps:

• In a Dutch oven, bring ham bone and water to a boil.
• Reduce heat and cover and simmer for 1 1/2 hours.
• To broth, add lentils, tomatoes, carrots, celery, onions, and seasonings and bring to a boil.
• Reduce heat and cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.
• Meanwhile, remove ham from bone and coarsely chop.
• Add ham and parsley to soup and heat through.

INSTANT POT® LENTIL AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.

LENTIL-BARLEY HAM SOUP

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.