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Lentil Soup With Ham

rhiannonn's picture
Ingredients
  Cooked ham shank 2 Pound
  Dried lentils 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 3 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped leek 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small
  Salt 1 3⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Sliced frankfurters 1 Cup (16 tbs)
  Dairy sour cream 1 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

Trim excess fat from ham shank.
In large kettle, combine ham shank and lentils with 5 cups cold water; bring to boiling.
Reduce heat; simmer, covered, 1 hour.
Meanwhile, melt butter in medium skillet.
Add celery, leek, onion, and garlic; saute 5 minutes.
Add sauteed vegetables, salt, thyme, and pepper, along with 2 cups water, to ham shank and lentils.
Simmer, covered, until lentils are tender—about 30 minutes.
Remove ham from soup; cool.
Then cut ham from bone, and dice.
With potato masher, mash vegetables, right in kettle; leave some lentils whole.
Add diced ham to soup, along with frankfurters; simmer, covered, 30 minutes longer.
(For a very thick soup, simmer uncovered.) Serve topped with sour cream and parsley.
Makes 8 cups; 8 servings.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Servings: 
8

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