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
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.
