HAM AND LENTIL SOUP
This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. A bricklayer, he regularly works outside during winter. -Andi Haug, Hendrum, Minnesota
Provided by Taste of Home
Time 2h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 173 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 355mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.
LENTIL HAM SOUP
One of my family's go-to recipes for using leftover Christmas ham. Enjoy with crusty French bread.
Provided by Arielle Darling
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 19.4 g, Cholesterol 16.1 mg, Fat 5.4 g, Fiber 8.4 g, Protein 13 g, SaturatedFat 1.9 g, Sodium 693.8 mg, Sugar 2.7 g
INSTANT POT® LENTIL AND HAM SOUP
A delicious and hearty soup when you don't have all day. Just about one hour til yum! Thank you queendiva1 for a great base recipe!
Provided by nolteteam
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 16.7 g, Cholesterol 13.8 mg, Fat 5.7 g, Fiber 7.1 g, Protein 9.9 g, SaturatedFat 1.6 g, Sodium 1104 mg, Sugar 3.3 g
SLOW COOKER LENTIL AND HAM SOUP
Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
Provided by queendiva1
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 11h20m
Yield 6
Number Of Ingredients 14
Steps:
- In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.
Nutrition Facts : Calories 222 calories, Carbohydrate 26.3 g, Cholesterol 19.7 mg, Fat 6.1 g, Fiber 11.4 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 1169.6 mg, Sugar 4.3 g
RED LENTIL SOUP
This red lentil soup is a delicious, healthy, winter-warmer giving you three of your five a day! Serve with some crusty sourdough bread for a delicious lunch or supper!
Provided by Alzo17
Time 35m
Yield Serves 3
Number Of Ingredients 9
Steps:
- Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
- Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
- Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
- Next, add in the red pepper and mix in with the onions.
- In the meantime, dissolve the two stock cubes in a litre of boiling water.
- Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
- If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
- Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
- Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.
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