lentil and ham soup

Name: LENTIL AND HAM SOUP
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 6 tablespoon(s) butter; 2 stalk(s) chopped celery; 2 - carrots, chopped; 2 - turnips, peeled and cut into 1-inch cubes; 1 - red onion, chopped; 2 tablespoon(s) all purpose flour; 1 teaspoon(s) 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 cup(s) chopped fresh parsley; - salt and pepper to taste

31 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Feb 6, 2015

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

Rate

prep time 30 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make lentil and ham soup

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.

Step 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.
Step 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.
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