lentil soup

Name: Lentil Soup
Cuisine: American
Ingredients: 16 ounce(s) pkg dry lentils; 1 - bay leaf; 2 1/2 quart(s) water; 3/4 cup(s) carrots, chopped; 3/4 cup(s) onions, chopped; 3/4 cup(s) celery, chopped; 1 clove(s) garlic, minced; 1/4 teaspoon(s) pepper; 1 1/2 teaspoon(s) salt; 1 - ham hock or shank

(1 RATING)

41 Pinches 1 Photo

Melody U.

Jackson, MI

Updated on Sep 17, 2013

Simple and hearty. Serve with crusty bread.

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prep time

cook time

method Stove Top

yield

Ingredients

16 ounces pkg dry lentils
1 - bay leaf
2 1/2 quarts water
3/4 cup carrots, chopped
3/4 cup onions, chopped
3/4 cup celery, chopped
1 clove garlic, minced
1/4 teaspoon pepper
1 1/2 teaspoons salt
1 - ham hock or shank

How To Make lentil soup

Step 1

Heat 1-2 Tbs of olive oil in soup pot. Saute carrots, onions, and celery until a bit carmelized. Add garlic to vegetables and saute for 30 seconds. Add a cup or two of water to deglaze the pan, scraping up all of the browned bits. Add remaining water, lentils, bay leaf and ham hock. Bring to a boil; reduce heat to simmer and cook uncovered for 2 hours. If soup seems to be reducing too quickly (it should be a somewhat thick soup), cover with a lid for remaining cooking time.

Step 2

Remove ham hock; pick meat off bone, chop and return to soup. Salt and pepper to taste.
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