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.
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.
Can’t wait to try this with my leftover ham bone from Easter. Thanks for sharing and Happy Easter to you and your family Maggie!