Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, leftover ham and lentil soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Leftover Ham and Lentil Soup is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Leftover Ham and Lentil Soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have leftover ham and lentil soup using 30 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Leftover Ham and Lentil Soup:
- Get Base
- Take Hunk of butter (or oil)
- Take onion, diced
- Take garlic
- Take carrots
- Make ready flour
- Get wine
- Take stock (chicken/pork/veggie all work)
- Prepare Bouquet Garni (herb bundle)
- Prepare Cheesecloth
- Get Butcher’s twine
- Take cinnamon stick
- Take bay leaves, broken
- Prepare allspice
- Take star anise
- Take cloves
- Get black peppercorns
- Prepare fenugreek
- Prepare dried chili pepper
- Prepare thyme
- Take The Soup
- Prepare dry lentils (green or yellow)
- Prepare Tupperware of leftover roasted ham, diced
- Get cumin (optional)
- Get garam masala (optional)
- Prepare Salt and pepper
- Get Garnish
- Prepare Chopped fresh cilantro
- Take Sour cream
- Take 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!
So that is going to wrap this up for this exceptional food leftover ham and lentil soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget 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!
