Lentil Soup with Ham
|Cooked ham shank||2 Pound|
|Dried lentils||1 1⁄2 Cup (24 tbs)|
|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|
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.