Are looking for a leftover ham and lentil soup recipe that is appetizing? How to prepare it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious leftover ham and lentil soup should has aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of leftover ham and lentil soup, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare leftover ham and lentil soup delicious as long as you know the trick and how to make this dish you can be treat special.

Ingredients and seasonings required for make

1. Prepare Base
2. Prepare Hunk of butter (or oil)
3. Prepare 1 onion, diced
4. Prepare 3 cloves garlic
5. Prepare 3 carrots
6. Prepare 1 tsp flour
7. Prepare Splash wine
8. Prepare 1 cup stock (chicken/pork/veggie all work)
9. Prepare Bouquet Garni (herb bundle)
10. Prepare Cheesecloth
11. Take Butcher’s twine
12. Use 1 cinnamon stick
13. Take 2 bay leaves, broken
14. Prepare 2 allspice
15. Prepare 2 star anise
16. Prepare 4 cloves
17. Prepare 1/2 tsp black peppercorns
18. Take 1/2 tsp fenugreek
19. Take 1 dried chili pepper
20. Use 1 tsp thyme
21. Prepare The Soup
22. Use 1 cup dry lentils (green or yellow)
23. Prepare 1 Tupperware of leftover roasted ham, diced
24. Take 1/2 tsp cumin (optional)
25. Take 1/2 tsp garam masala (optional)
26. Prepare Salt and pepper
27. Prepare Garnish
28. Take Chopped fresh cilantro
29. Use Sour cream
30. Use Croutons

Add the broth, lentils, bay leaf, and the ham bone or ham hock (it may not be fully submerged, that's ok). Bring the soup to a boil. Add diced ham, lentils, vegetables, spices, and herbs. Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf.

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!
7. Done and ready to serve!

Remove ham bone and bay leaf. Chop ham from bone and return to pot. Stir in the tomatoes, broth, lentils, and ham. If using a ham bone, add it to the dutch oven, submerging it in the broth as much as possible. Cook & Serve Lower the heat to low and cover the dutch oven.

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