Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, leftover ham and lentil soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Leftover Ham and Lentil Soup is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Leftover Ham and Lentil Soup is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have leftover ham and lentil soup using 30 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Leftover Ham and Lentil Soup:
- Prepare Base
- Prepare Hunk of butter (or oil)
- Prepare 1 onion, diced
- Take 3 cloves garlic
- Get 3 carrots
- Make ready 1 tsp flour
- Get Splash wine
- Get 1 cup stock (chicken/pork/veggie all work)
- Get Bouquet Garni (herb bundle)
- Prepare Cheesecloth
- Take Butcher’s twine
- Prepare 1 cinnamon stick
- Take 2 bay leaves, broken
- Get 2 allspice
- Get 2 star anise
- Take 4 cloves
- Make ready 1/2 tsp black peppercorns
- Take 1/2 tsp fenugreek
- Prepare 1 dried chili pepper
- Make ready 1 tsp thyme
- Prepare The Soup
- Prepare 1 cup dry lentils (green or yellow)
- Prepare 1 Tupperware of leftover roasted ham, diced
- Get 1/2 tsp cumin (optional)
- Take 1/2 tsp garam masala (optional)
- Make ready Salt and pepper
- Take Garnish
- Make ready Chopped fresh cilantro
- Make ready Sour cream
- Get Croutons
Instructions to make Leftover Ham and Lentil Soup:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
