Recipe of Quick Leftover Ham and Lentil Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, leftover ham and lentil soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Leftover Ham and Lentil Soup is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Leftover Ham and Lentil Soup is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook 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:

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

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!

So that’s going to wrap it up with this exceptional food leftover ham and lentil soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!