Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, leftover ham and lentil soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Leftover Ham and Lentil Soup is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Leftover Ham and Lentil Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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
- Make ready Hunk of butter (or oil)
- Take 1 onion, diced
- Make ready 3 cloves garlic
- Make ready 3 carrots
- Get 1 tsp flour
- Make ready Splash wine
- Make ready 1 cup stock (chicken/pork/veggie all work)
- Get Bouquet Garni (herb bundle)
- Make ready Cheesecloth
- Take Butcher’s twine
- Make ready 1 cinnamon stick
- Make ready 2 bay leaves, broken
- Make ready 2 allspice
- Make ready 2 star anise
- Take 4 cloves
- Prepare 1/2 tsp black peppercorns
- Take 1/2 tsp fenugreek
- Get 1 dried chili pepper
- Prepare 1 tsp thyme
- Prepare The Soup
- Prepare 1 cup dry lentils (green or yellow)
- Make ready 1 Tupperware of leftover roasted ham, diced
- Take 1/2 tsp cumin (optional)
- Prepare 1/2 tsp garam masala (optional)
- Make ready Salt and pepper
- Get Garnish
- Take Chopped fresh cilantro
- Make ready Sour cream
- Take 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!
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