Lentil & Ham Soup



Lentil & Ham Soup
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Rating: 0
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Servings
12 cups
Servings
12 cups
Lentil & Ham Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12 cups
Servings
12 cups
Ingredients
  • 1.25 cups dried lentils picked over and rinsed
  • 6 cups ham, veggie or chicken stock
  • 1 cup chopped carrots about 2 to 3
  • 1 cup chopped celery or celeriac
  • 1 small shallot chopped (or small onion)
  • 1 garlic clove finely chopped
  • 2 cups tomato sauce or chopped tomatoes
  • 1 bay leaf
  • 1 cup chopped ham or more
  • 8 oz. pork sausage cooked
  • 1 tsp. oregano
  • 2 Tbsps. chopped fresh herbs (parsley, rosemary, thyme)
  • Sea salt and fresh pepper to taste
Servings: cups
Units:
Instructions
  1. Wash and pick over the lentils and add to a large soup pot. Add the stock. Coarsely chop the carrots, celery, shallot and garlic. Add the chopped veggies, bay leaf, oregano and tomato puree to the pot. Bring the mixture to a boil, reduce the heat; cover and simmer for 40 minutes or more until the vegetables and lentils are tender.
  2. Chop the ham. Cook and crumble the sausage. Chop the fresh herbs.
  3. When the lentils are soft, remove the soup from the heat. Remove the bay leaf. If desired, puree a portion of the soup to make it creamy. Stir in the chopped ham, cooked sausage and fresh herbs. Taste the soup and season to taste with Maine sea salt and fresh pepper.
Recipe Notes

Nutritional analysis per cup: 183 calories, 13 grams protein, 17 grams carbohydrates, 7 grams fat, 780 mg. sodium, 7 grams fiber.

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Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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