Lovely Leftovers – Easter Ham

Leftovers are always a regular challenge (or should I say opportunity) for me.  I have an unnatural fear of running out of food, so I prepare too much, especially for for a gathering or holiday.  (You’d think after all these years of cooking, I’d have portion size down, wouldn’t you? – yet another skill to master!) As a result, I live in a kitchen of leftovers.  I don’t know about your house, but once the holiday is over, a second or third meal of the same fare, is a tough sell.  I hate to waste food, so I’ve become pretty good at what I call lovely leftovers; creative ways to transform what’s left of a meal into something new and delicious.

This Red Lentil Soup with Ham is a great example.  My mom always made split pea soup, and although I love it, my family is not so keen.  I found in experimenting with a leftover ham bone that these pretty red lentils combined with some great spices and a touch of balsamic vinegar, create a light, tasty, decidedly non-split pea soup.  The soup is delicious without ham too – substitute shredded chicken or use vegetable broth for a non-meat option.  Easy and versatile – my favorite!

I usually pair it with some great (gluten free) bread and my favorite in-season fruit for an easy dinner, and/or I package it up for lunch.  It freezes beautifully too, so if no-one can stand another bite of ham this month, you can pull it out later for a brand new meal.

Red Lentil Soup with Ham

This easy, delicious soup is the perfect vehicle for a left over ham bone. The red lentils are delicate and light and the spice mixture adds a fantastic depth of flavor. If you don't love ham, omit it and/or substitute some shredded chicken.

Servings 4 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

• 2 large carrots
• 2 ribs celery
• 1 large Onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 1 teaspoon coriander or paprika
• 2 cups red lentils or regular lentils
• 8 cups chicken broth
• 1 large ham bone or ham hock
• 1 cup leftover ham optional
• 1 tablespoon balsamic vinegar
• 1 pinch kosher salt
• 1 pinch ground black pepper

Instructions

• Chop the 2 large carrots, 2 ribs of celery and 1 large onion - otherwise know as your mirepoix or holy trinity of vegetables
  
• Chop the 2 cloves of garlic
  
• Heat the 1 tablespoon of olive oil in a large pot and add the chopped carrots, celery and onions
  
• Sauté the vegetables until they begin to soften - about 5 minutes
  
• Add the 2 chopped garlic and sauté for another 30 seconds, being careful not to burn the garlic
  
• Add the 2 teaspoons of cumin and 1 teaspoon of coriander (or paprika) and stir for a minute to toast the spices
  
• Add the 2 cups (or a 12 ounce bag) of red lentils and stir to combine the flavors
  
• Add the 8 cups of chicken broth and the ham bone (or ham hock) to the pot. Bring the pot to a boil, reduce the heat and simmer until the lentils are soft, but not mushy - this will take between 30 and 45 minutes
  
• Remove the ham bone and cut off any meat and add that plus any additional chopped leftover ham to the soup
  
• Add the tablespoon of balsamic vinegar, taste and adjust the seasonings - add salt and pepper, as desired
  
• Serve with your favorite gluten free bread and fruit - I love it with oranges in the winter and enjoy! It makes fabulous left overs for lunch too.