Recipe: Delicious Leftover Ham and Lentil Soup
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! In a Dutch oven, bring ham bone and water to a boil. This Ham and Lentil Soup recipe is perfect for chilly weather and cooks up in about an hour; all you need is a loaf of French bread for a cozy winter's feast.
Ham bones can be used to either make a nice ham stock or you can just throw the bone right into any number of tasty soups and it adds a ton of flavour as simmers away. This time I was thinking that I don't use lentils often enough and that a ham and lentil soup would be really nice. Add your delicious veggie mixture to a crock pot or large soup pot. You can have Leftover Ham and Lentil Soup using 30 ingredients and 6 steps. Here is how you cook it.
Ingredients of Leftover Ham and Lentil Soup
- It’s of Base.
- Prepare of Hunk of butter (or oil).
- Prepare 1 of onion, diced.
- Prepare 3 cloves of garlic.
- Prepare 3 of carrots.
- You need 1 tsp of flour.
- You need Splash of wine.
- Prepare 1 cup of stock (chicken/pork/veggie all work).
- Prepare of Bouquet Garni (herb bundle).
- Prepare of Cheesecloth.
- You need of Butcher’s twine.
- It’s 1 of cinnamon stick.
- It’s 2 of bay leaves, broken.
- Prepare 2 of allspice.
- You need 2 of star anise.
- You need 4 of cloves.
- It’s 1/2 tsp of black peppercorns.
- You need 1/2 tsp of fenugreek.
- You need 1 of dried chili pepper.
- You need 1 tsp of thyme.
- Prepare of The Soup.
- Prepare 1 cup of dry lentils (green or yellow).
- It’s 1 of Tupperware of leftover roasted ham, diced.
- It’s 1/2 tsp of cumin (optional).
- It’s 1/2 tsp of garam masala (optional).
- You need of Salt and pepper.
- You need of Garnish.
- Prepare of Chopped fresh cilantro.
- It’s of Sour cream.
- You need of Croutons.
Add the reserved lentil water until everything looks a bit too runny. Add cumin and garam masala, if using, and salt and pepper. An Italian Lentil soup is healthy and hearty! My version is spicy and includes lots of garlic and leftover Easter ham.
Leftover Ham and Lentil Soup step by step
- 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!.
It melts in creating a bowl of heaven. Season with basil, thyme, oregano, the bay leaf and pepper. An interesting and delicious twist on what seems like an an ordinary lentil soup. I made this with bacon instead of cooked ham, sautéing the bacon with the veggies and lentils at the beginning. Lentil soup will accommodate lots of variations.