Did you get a ham for the holidays? Well, don't you dare throw away that bone or give it to the dog! Ham bones are traditionally added to lentils, beans or peas to give great flavor, especially to a soup. Remember to add salt only after tasting, ham bones are very salty and I have never felt the need to add extra. Other herbs and spices can be added in abundance - cumin, black pepper and dried herbs all add to the lentil experience! If you're a vegetarian, you can still try this recipe - just add a vegetarian broth and add more veggies of your choice. Lentils, like all other pulses, are a great source of protein and fiber and are so inexpensive, this soup probably cost only a couple of dollars.
My mom always makes a split pea soup with the left-over ham bone, these are yellow peas, similar to lentils but they (like other dried pulses) need to be soaked overnight. Lentils, however, do not need to be soaked and are much more condusive to a quick meal. Incase you have gas/digestive problems with pulses, it takes me back to when I was a Home Ec. student, we learned that boiling the pulses (after soaking) rapidly for a couple of minutes with lid off helps. When you soak dried beans, you should also throw away the soaking liquid and start with fresh water or stock.
When you go shopping for lentils, you might see different colors on the shelf, brown, green, red, yellow, orange, black and white! Don't let this put you off. Start with the brown which is more common and the least expensive, but please start experimenting, lentils are delicious in stews, salads or as as a side dish - dal with curry is a must!
Lentil and Ham Soup(Serves 6 - 8)
Ingredients:1 talespoon olive or canola oil
1 medium onion, peeled and diced
2 large carrots, peeled and diced
2 - 3 ribs celery, washed and sliced
1 clove garlic, peeled and crushed (optional)
6 - 7 cups water or broth
1 cup brown lentils, washed and drained
1 ham bone, remove as much fat as possible
Herbs and spices of your choice
Diced ham can be added when served.
Directions:
- In a large pot (with lid), heat oil and add the chopped vegetables. Cook over medium heat, until they are softened, but do not brown.
- Stir in the drained lentils and cook for a further 2 - 3 minutes.
- Add the water or broth, ham bone and spices to taste.
- Bring to the boil, then lower heat to simmer, cover with lid and cook for 30 - 40 minutes. The lentils should be tender, but not mushy. Remove the ham bone and extra diced ham can be added or more water to adjust thickness of the soup. Taste now to see if you need any more seasoning. Enjoy!
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