Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, leftover ham and lentil soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Leftover Ham and Lentil Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Leftover Ham and Lentil Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook leftover ham and lentil soup using 30 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Leftover Ham and Lentil Soup:
- Get Base
- Prepare Hunk of butter (or oil)
- Get 1 onion, diced
- Get 3 cloves garlic
- Prepare 3 carrots
- Make ready 1 tsp flour
- Take Splash wine
- Prepare 1 cup stock (chicken/pork/veggie all work)
- Take Bouquet Garni (herb bundle)
- Make ready Cheesecloth
- Take Butcher’s twine
- Get 1 cinnamon stick
- Make ready 2 bay leaves, broken
- Make ready 2 allspice
- Prepare 2 star anise
- Make ready 4 cloves
- Get 1/2 tsp black peppercorns
- Take 1/2 tsp fenugreek
- Take 1 dried chili pepper
- Make ready 1 tsp thyme
- Make ready The Soup
- Get 1 cup dry lentils (green or yellow)
- Get 1 Tupperware of leftover roasted ham, diced
- Prepare 1/2 tsp cumin (optional)
- Take 1/2 tsp garam masala (optional)
- Make ready Salt and pepper
- Make ready Garnish
- Take Chopped fresh cilantro
- Take Sour cream
- Prepare Croutons
Steps 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 it up for this special food leftover ham and lentil soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
