Leftover Ham and Lentil Soup
Leftover Ham and Lentil Soup

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, leftover ham and lentil soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Leftover Ham and Lentil Soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Leftover Ham and Lentil Soup is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Make ready Base
  2. Prepare Hunk of butter (or oil)
  3. Take 1 onion, diced
  4. Prepare 3 cloves garlic
  5. Take 3 carrots
  6. Take 1 tsp flour
  7. Take Splash wine
  8. Prepare 1 cup stock (chicken/pork/veggie all work)
  9. Prepare Bouquet Garni (herb bundle)
  10. Make ready Cheesecloth
  11. Take Butcher’s twine
  12. Make ready 1 cinnamon stick
  13. Get 2 bay leaves, broken
  14. Make ready 2 allspice
  15. Prepare 2 star anise
  16. Make ready 4 cloves
  17. Take 1/2 tsp black peppercorns
  18. Get 1/2 tsp fenugreek
  19. Get 1 dried chili pepper
  20. Get 1 tsp thyme
  21. Make ready The Soup
  22. Make ready 1 cup dry lentils (green or yellow)
  23. Prepare 1 Tupperware of leftover roasted ham, diced
  24. Take 1/2 tsp cumin (optional)
  25. Make ready 1/2 tsp garam masala (optional)
  26. Get Salt and pepper
  27. Prepare Garnish
  28. Make ready Chopped fresh cilantro
  29. Prepare Sour cream
  30. Take Croutons
Steps to make Leftover Ham and Lentil Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish and serve!

So that is going to wrap it up with this exceptional food leftover ham and lentil soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!