Leftover Ham and Lentil Soup
Leftover Ham and Lentil Soup

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, leftover ham and lentil soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Leftover Ham and Lentil Soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Leftover Ham and Lentil Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook leftover ham and lentil soup using 30 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Leftover Ham and Lentil Soup:
  1. Make ready Base
  2. Get Hunk of butter (or oil)
  3. Take 1 onion, diced
  4. Get 3 cloves garlic
  5. Take 3 carrots
  6. Prepare 1 tsp flour
  7. Get Splash wine
  8. Take 1 cup stock (chicken/pork/veggie all work)
  9. Get Bouquet Garni (herb bundle)
  10. Prepare Cheesecloth
  11. Take Butcher’s twine
  12. Get 1 cinnamon stick
  13. Get 2 bay leaves, broken
  14. Prepare 2 allspice
  15. Prepare 2 star anise
  16. Take 4 cloves
  17. Make ready 1/2 tsp black peppercorns
  18. Make ready 1/2 tsp fenugreek
  19. Make ready 1 dried chili pepper
  20. Take 1 tsp thyme
  21. Take The Soup
  22. Make ready 1 cup dry lentils (green or yellow)
  23. Make ready 1 Tupperware of leftover roasted ham, diced
  24. Prepare 1/2 tsp cumin (optional)
  25. Make ready 1/2 tsp garam masala (optional)
  26. Get Salt and pepper
  27. Prepare Garnish
  28. Get Chopped fresh cilantro
  29. Make ready Sour cream
  30. Get Croutons
Instructions to make Leftover Ham and Lentil Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish and serve!

So that’s going to wrap this up with this special food leftover ham and lentil soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!