This is a print preview of "Ham and Lentil Soup" recipe.

Ham and Lentil Soup Recipe
by Desert Panz

Ham and Lentil Soup

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!

Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 6 Bowls

Ingredients

  • 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

Directions

  1. Chop, dice and slice all the ingredients as indicated except for the spices.
  2. Add two Tbs of olive oil to the soup pot and swirl to coat.
  3. 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.
  4. Add the sweet potato and mix the ingredients
  5. Add the lentils and ham followed by the stock and water/if necessary.
  6. Add the basil, oregano and thyme
  7. Bring to a boil and reduce to simmer.
  8. Simmer until the sweet potato chunks are fork tender.
  9. Plate and mangia!
  10. (I used low sodium chicken broth and did not add any salt along the way.)