Ham and Lentil SoupServings: 6by Unknown Chef41 recipes>
Try buying a spiral ham for two to serve as Christmas dinner that is less than five pounds. So, I use some of the leftover ham to make enough soup for the next two days and freeze the remaining ham for future meals. I switched it up a bit this time using sweet potatoes instead of white potatoes or brown rice. Adds another layer of flavor. I hope you enjoy this comforting and warm meal. Mangia!
- Pound and a half of leftover spiral ham — chopped
- One large sweet potato cut into bite size chunks
- 8 oz of white or cremini mushrooms— sliced. I used cremini this time.
- 1 cup of lentils
- Four garlic cloves (to squeeze into the mix)
- 1 medium onion diced
- 2 carrots halved then chopped. I had to split the carrots because the organic variety tend to be a lot thicker than non-organic carrots.
- 3 celery stalks — chopped
- 32 oz of chicken stock plus a cup or two of water, if necessary
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
- half tsp of red pepper flakes
- Chop, dice and slice all the ingredients as indicated except for the spices.
- Add two Tbs of olive oil to the soup pot and swirl to coat.
- First, add the red pepper flakes and a minute later add the onion and sauté for a couple minutes then add the mushrooms, carrots and celery. Continue sautéing for about five minutes.
- Add the sweet potato and mix the ingredients
- Add the lentils and ham followed by the stock and water/if necessary.
- Add the basil, oregano and thyme
- Bring to a boil and reduce to simmer.
- Simmer until the sweet potato chunks are fork tender.
- Plate and mangia!
- (I used low sodium chicken broth and did not add any salt along the way.)
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