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.