Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, leftover ham and lentil soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Leftover Ham and Lentil Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Leftover Ham and Lentil Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have leftover ham and lentil soup using 30 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Leftover Ham and Lentil Soup:
- Prepare Base
- Make ready Hunk of butter (or oil)
- Make ready onion, diced
- Prepare garlic
- Take carrots
- Get flour
- Take wine
- Prepare stock (chicken/pork/veggie all work)
- Prepare Bouquet Garni (herb bundle)
- Prepare Cheesecloth
- Prepare Butcher’s twine
- Get cinnamon stick
- Get bay leaves, broken
- Take allspice
- Take star anise
- Get cloves
- Prepare black peppercorns
- Prepare fenugreek
- Prepare dried chili pepper
- Make ready thyme
- Get The Soup
- Prepare dry lentils (green or yellow)
- Prepare Tupperware of leftover roasted ham, diced
- Make ready cumin (optional)
- Prepare garam masala (optional)
- Take Salt and pepper
- Get Garnish
- Make ready Chopped fresh cilantro
- Get 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 is going to wrap it up for this exceptional food leftover ham and lentil soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
