Monday, April 11

Lentil Soup with Ham

This is an easy and inexpensive dish to make.  Plus if you have a really nice mom who sends you home with a big chunk of ham and a ham bone, well then, it's even less expensive to make.  ;)  That said, I had a ham bone and some ham in my freezer that needed to be used and with Easter coming up, I wanted to make sure to get use up all our ham so I can justify snagging some on sale this week or next. 

This soup is so yummy and is definitely one of my comfort foods.  It also reminds me of when I first started staying at home with the Peanut and I thought that the only thing we were going to be able to afford to eat was things like beans and rice.  Although we don't have an unlimited grocery budget, I have been able to make a variety of dishes and still stay within budget.  However, some things are just so good you just keep coming back to them. 

Lentil Soup with Ham

2 tablespoons extra virgin olive oil
1 1/2 cups diced onion
3/4 cup sliced carrots
3/4 cup sliced celery
2 teaspoons salt
1 pound lentils, sorted and rinsed
1 can diced tomatoes
2 quarts (8 cups) chicken stock
1 tsp ground coriander
1 tsp cumin
Pepper, to taste
1 ham bone
1 cup cooked, diced ham

In a dutch oven over medium heat, saute onion, carrot, and celery in olive oil.  Cook until softened, about 10 to 15 minutes.  Add in salt, lentils, diced tomatoes, chicken stock, coriander, and cumin.  Stir to combine and add in ham bone. Bring just to a boil then reduce heat to a simmer.  Simmer until beans are cooked through, about one hour.  Ladle out about 5 cups of soup in a separate bowl and puree with a stick blender or use a standard blender or food processor and blend until completely pureed.  Remove ham bone from dutch oven and pour pureed soup back in.  Stir to combine.  Cut off any meat left on ham bone and add in additional cooked ham.  Once heated through, season with pepper (and additional salt if needed) to taste. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 


Melissa said...

Looks delicious! I would love to try this, but I think my husband would object. :)

My mother-in-law usually sends us home with leftover ham and a ham bone, too. I usually use it to make a kidney bean soup/stew, which is my husband's favorite.

Michele@FitFoodista said...

Your soup looks absolutely belly-warming delicious! I love the idea of the lentils because they'll cook down and thicken the soup. Nice job :)

Thanks for linking to the Hearth and Soul Hop!

Becky @ From Ministry to Motherhood said...

I love leftover ham! What a great way to use it. It looks delicious.

bj said...

This sounds and looks wonderful. Your photos are amazing.
I use ham bones, too, and usually use them in pinto beans. Our here in West Texas, we call them RED beans. :))

Kankana said...

not a ham fan! may try this with chicken. This is a great recipe. Thanks for sharing this with hearth and soul hop :)

Miz Helen said...

Hi Jackie,
Your bowl of ham and beans with that fresh salad looks so good. I would love to have that for my dinner. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Anonymous said...

That soup looks delicious! We usually use the left over ham for split pea soup, but lentil will be a very nice change.

a moderate life said...

Seriously Jackie, this really is one of those soups that you adore but never think about making! I make my version with a bit of wilted escarole in it as well or any greens will do because the lovely flavor of the lentils and smoky ham really combines so well with greens! Thanks so much for sharing it with us on the hearth and soul hop! All the best, Alex


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