Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, leftover ham and lentil soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Leftover Ham and Lentil Soup is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Leftover Ham and Lentil Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
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 can achieve that.
The ingredients needed to make Leftover Ham and Lentil Soup:
- Take Base
- Make ready Hunk of butter (or oil)
- Take 1 onion, diced
- Take 3 cloves garlic
- Take 3 carrots
- Make ready 1 tsp flour
- Get Splash wine
- Prepare 1 cup stock (chicken/pork/veggie all work)
- Take Bouquet Garni (herb bundle)
- Take Cheesecloth
- Make ready Butcher’s twine
- Prepare 1 cinnamon stick
- Prepare 2 bay leaves, broken
- Get 2 allspice
- Prepare 2 star anise
- Take 4 cloves
- Take 1/2 tsp black peppercorns
- Take 1/2 tsp fenugreek
- Prepare 1 dried chili pepper
- Prepare 1 tsp thyme
- Get 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)
- Prepare Salt and pepper
- Take Garnish
- Take Chopped fresh cilantro
- Get Sour cream
- Make ready 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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