Ham & Lentil Soup
1 big ol’ hambone with plenty of meat left on it… the more the merrier.
2 tbsp olive oil
3 stalks celery, diced
1 cup sliced or diced carrot
2 medium onions, diced
2 cloves garlic, rough chopped
1 28oz can diced tomatoes with liquid
4 cups cold water
1 cup green or brown lentils, rinsed well
2 bay leaves
a couple sprigs of fresh thyme
Salt & Pepper to taste (more pepper, the ham will no doubt add almost enough salt)
In your soup pot or large Dutch oven, heat the oil and cook the onions, celery, carrots and garlic until they become fragrant and start to get some colour.
Add in the hambone, lentils, tomatoes, water, bay leaves and thyme, along with some black pepper.
Bring to a simmer and let simmer for as long as you have, at least two hours, but preferably three or four. You will then need to carefully remove the bay leaves, thyme and hambones (some small ones may be there, so do a really, really good check) and take out any really big bits of ham and chop them into smaller bits and then return them to the soup. Check for seasoning.
1 big ol’ hambone with plenty of meat left on it… the more the merrier.
2 tbsp olive oil
3 stalks celery, diced
1 cup sliced or diced carrot
2 medium onions, diced
2 cloves garlic, rough chopped
1 28oz can diced tomatoes with liquid
4 cups cold water
1 cup green or brown lentils, rinsed well
2 bay leaves
a couple sprigs of fresh thyme
Salt & Pepper to taste (more pepper, the ham will no doubt add almost enough salt)
In your soup pot or large Dutch oven, heat the oil and cook the onions, celery, carrots and garlic until they become fragrant and start to get some colour.
Add in the hambone, lentils, tomatoes, water, bay leaves and thyme, along with some black pepper.
Bring to a simmer and let simmer for as long as you have, at least two hours, but preferably three or four. You will then need to carefully remove the bay leaves, thyme and hambones (some small ones may be there, so do a really, really good check) and take out any really big bits of ham and chop them into smaller bits and then return them to the soup. Check for seasoning.
