LENTIL & HAM SOUP
This hearty soup is delicious packed in a thermos for the lunch box. Freeze extra in quart containers for a quick supper.
LENTIL & HAM SOUP
This hearty soup is delicious packed in a thermos for the lunch box. Freeze extra in quart containers for a quick supper.
Ingredients
  • 1 1/4 cups dried lentils picked over and rinsed
  • 6 cups ham, veggie or chicken stock
  • 1 cup chopped carrots about 2 – 3
  • 1 cup chopped celery or celeriac
  • 1 small shallot chopped (or small onion)
  • 1 garlic glove finely chopped
  • 2 cups tomato sauce or chopped tomatoes
  • 1 bay leaf
  • 1 cup chopped ham or more
  • 8 ounces pork sausage cooked
  • 1 teaspoon oregano
  • 2 tablespoons chopped fresh herbs (parsley, rosemary, thyme)
  • sea salt and fresh pepper to taste
Instructions
  1. Wash and pick over the lentils and add to a large soup pot. Add the stock.
  2. Coarsely chop the carrots, celery, shallot, and garlic.
  3. Add the chopped veggies, bay leaf, oregano, and tomato puree to the pot. Bring the mixture to a boil, reduce the heat; cover and simmer for 40 minutes or more until the vegetables and lentils are tender.
  4. Chop the ham.
  5. Cook and crumble the sausage.
  6. Chop the fresh herbs.
    Chopping Parsley
  7. When the lentils are soft, remove the soup from the heat. Remove the bay leaf. If desired, puree a portion of the soup to make it creamy.
  8. Stir in the chopped ham, cooked sausage and fresh herbs.
  9. Taste the soup and season to taste with Maine sea salt and fresh pepper.
Recipe Notes

Makes about 12 cups.

Nutritional analysis per cup: 183 calories, 13 grams protein, 17 grams carbohydrates, 7 grams fat, 780 mg. sodium, 7 grams fiber.

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