LENTIL AND HAM SOUP

Ellen Bales

By
@Starwriter

This is just the thing to serve on a bitter cold evening. Sure to warm you through and through. Homemade croutons add a nice touch. Recipe can easily be doubled to serve throughout the week. Leftovers are always good!
Recipe & photo: Foodnetwork.com
02-06-15


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Serves:

4

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

6 Tbsp
butter
2 stalk(s)
chopped celery
2
carrots, chopped
2
turnips, peeled and cut into 1-inch cubes
1
red onion, chopped
2 Tbsp
all purpose flour
1 tsp
chopped fresh thyme
1
boneless ham steak cut into 3/4-inch cubes (about 3/4 pound)
2 can(s)
(15.5 oz.) lentils (do not drain)
1/2
baguette, cut into 1/2-inch cubes
1/4 c
chopped fresh parsley
salt and pepper to taste

Directions Step-By-Step

1
In a large pot heat 3 Tbsp. butter over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start to brown, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
2
Add the ham and lentils with their liquid. Increase the heat to medium high and bring to a boil, then reduce heat to medium low until simmering. Cook, stirring occasionally, until soup thickens slightly and the lentils are creamy, about 7 minutes.
3
Meanwhile, melt the remaining 3 Tbsp. butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American