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Lentil Preaching Soup

Western.Chefs's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Yellow onions 2 Medium, chopped for 2 cups
  Leeks 3 Large, sliced for 1 cup (White Parts Only)
  Garlic 3 Clove (15 gm), minced
  Ground cumin 1 Tablespoon
  Fresh thyme leaves/1/2 teaspoon dried thyme leaves 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chicken stock/Low sodium chicken broth 5 Cup (80 tbs)
  Cold water 4 Cup (64 tbs)
  Lentils 1 Pound, sorted and rinsed
  Baked ham 12 Ounce, cut into bite-size pieces for 2 cups
  Carrots 4 Large, peeled and chopped for 2 cups
  Celery stalks 2 , chopped for 1 cup
  Bay leaf 1
  Minced parsley 1⁄4 Cup (4 tbs)
  Cider vinegar 2 Tablespoon
  Salt 1⁄4 Teaspoon (To Taste)
Directions

1. ln a 6-quart Dutch oven, heat the oil over moderately high heat. Add the onions, leeks, garlic, cumin, thyme, and pepper and saute for 10 minutes or until the vegetables are tender.
2. Stir in the stock, water, lentils, ham, carrots, celery, and bay leaf. Raise the heat to high and bring to boil. Lower the heat and simmer, partially covered, stirring occasionally, for 1 hour or until the lentils are tender. Discard the bay leaf and stir in the parsley, vinegar, and salt.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Healthy
Preparation Time: 
70 Minutes
Servings: 
8

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