Leftover Ham and Lentil Soup. Leftover Ham and Lentil Soup includes super yummy leftovers from the Riesling-Peach Glazed Ham and makes a hearty, healthy, and tasty dinner! Put your leftover ham to work and make it on the stove, in a pressure cooker, or in your crockpot! In a Dutch oven, bring ham bone and water to a boil.
This time I was thinking that I don't use lentils often enough and that a ham and lentil soup would be really nice. Lentil soup will accommodate lots of variations. Instead of curry spices, you could try an Italian blend of basil, oregano and bay leaf. You can cook Leftover Ham and Lentil Soup using 30 ingredients and 6 steps. Here is how you cook it.
Ingredients of Leftover Ham and Lentil Soup
- Prepare of Base.
- Prepare of Hunk of butter (or oil).
- It’s of onion, diced.
- It’s of garlic.
- You need of carrots.
- It’s of flour.
- Prepare of wine.
- It’s of stock (chicken/pork/veggie all work).
- You need of Bouquet Garni (herb bundle).
- Prepare of Cheesecloth.
- You need of Butcher’s twine.
- You need of cinnamon stick.
- It’s of bay leaves, broken.
- It’s of allspice.
- Prepare of star anise.
- It’s of cloves.
- You need of black peppercorns.
- You need of fenugreek.
- It’s of dried chili pepper.
- Prepare of thyme.
- It’s of The Soup.
- Prepare of dry lentils (green or yellow).
- You need of Tupperware of leftover roasted ham, diced.
- You need of cumin (optional).
- You need of garam masala (optional).
- Prepare of Salt and pepper.
- You need of Garnish.
- You need of Chopped fresh cilantro.
- It’s of Sour cream.
- Prepare of Croutons.
Any of your favorite vegetables will work too: green beans, peppers, corn or peas all work well here. This versatile soup makes an excellent vehicle to use up or stretch leftover meat from the night before. Add your delicious veggie mixture to a crock pot or large soup pot. Add the reserved lentil water until everything looks a bit too runny.
Leftover Ham and Lentil Soup instructions
- Cook your lentils. Wash dry lentils thoroughly (all sorts of weird stuff turns up in dry lentils, I found a piece of wood in mine). Add to a large pot of boiling water, boil for half an hour and drain, reserving water..
- Make your herb bundle. Double layer a square of cheesecloth. Lay all the things you don’t want to chew in the middle. Bundle it up, tying with butcher’s twine. Do not make my mistake and include veggie stalks – I thought it would be an easy way to impart more flavour, but forgot they would expand and stretch out the cheesecloth..
- Make your base. Melt some butter; sauté onions, carrots, etc. until soft. Add the herb bundle, push it around for a bit, then toss it in the soup pot. Add minced garlic, cooking briefly. Add flour and cook until nutty. Splash in the wine, scraping the bottom of the pan to get the good bits while letting the alcohol evaporate. Slowly incorporate stock..
- Amass the soup! Add your delicious veggie mixture to a crock pot or large soup pot. Add the cooked lentils. Add the reserved lentil water until everything looks a bit too runny. Add cumin and garam masala, if using, and salt and pepper. Cook on low for as long as you’ve got (1-3h) on low heat..
- Get some texture. Dig out the herb bundle and 2 cups of soup. Purée the rest with a hand blender. Return veggies. Fry ham (with basting sauce, if you still have it) and add..
- Garnish and serve!.
Add cumin and garam masala, if using, and salt and pepper. Lentil Soup with Ham has tender cooked lentils, vegetables, and salty chunks of ham that come together in a hearty, delicious soup! After the holidays, when ham is often on the menu, this Lentil Soup with Ham is a great recipe to cook with some of those leftovers. A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour. The hearty soup includes carrots, celery, and onions, along with basic seasonings.