Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, leftover ham and lentil soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Leftover Ham and Lentil Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Leftover Ham and Lentil Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook 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
- Prepare Hunk of butter (or oil)
- Take 1 onion, diced
- Take 3 cloves garlic
- Prepare 3 carrots
- Take 1 tsp flour
- Prepare Splash wine
- Take 1 cup stock (chicken/pork/veggie all work)
- Get Bouquet Garni (herb bundle)
- Prepare Cheesecloth
- Get Butcher’s twine
- Prepare 1 cinnamon stick
- Take 2 bay leaves, broken
- Prepare 2 allspice
- Prepare 2 star anise
- Make ready 4 cloves
- Get 1/2 tsp black peppercorns
- Prepare 1/2 tsp fenugreek
- Prepare 1 dried chili pepper
- Get 1 tsp thyme
- Make ready The Soup
- Make ready 1 cup dry lentils (green or yellow)
- Make ready 1 Tupperware of leftover roasted ham, diced
- Get 1/2 tsp cumin (optional)
- Make ready 1/2 tsp garam masala (optional)
- Take Salt and pepper
- Take Garnish
- Get Chopped fresh cilantro
- Take Sour cream
- Get Croutons
Steps 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!
So that’s going to wrap it up for this exceptional food leftover ham and lentil soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
