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Lentil Soup with Ham
Lentil Soup with Ham has tender cooked lentils, vegetables, and salty chunks of ham that come together in a hearty, delicious soup!
Ingredients
Stock
1/2 pound carrots, cut into large pieces (about 2 carrots)
1/2 pound leeks, white only cleaned of sand and cut in half (about 2-3 leeks)
2 celery stalks cut into large pieces (1/4 pound)
1 whole garlic clove, smashed
1 meaty ham bone (about 2 pounds)
2 pounds meaty pork ribs (like country ribs)
1/2 bunch fresh flat leaf parsley
4 sprigs fresh thyme
2 bay leaves
1 teaspoon kosher salt
12 black peppercorns
4 quarts cold tap water
Soup
1 tablespoon extra-virgin olive oil
2 cups carrots, diced small
2 cups onion, diced small
1 cup celery diced small
2 tablespoons fresh garlic, minced
1 russet potato peeled and diced small (about 3/4 pound)
1 14.5-ounce can diced tomatoes
1 tablespoon fresh thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound brown or green dry lentils, rinsed
10 cups of the stock from above
3 cups of the meat from above
Additional kosher salt and black pepper as needed, per taste
Instructions
- Place all of stock ingredients into a large soup pot, bring to a boil, then lower to a simmer and cook for two hours. When it first comes to a boil, use a ladle and skim off and discard brown foam that forms at the top.
- After two hours strain the stock. Skim off fat that floats to the top and discard. You should be left with 10 cups of stock. If you have less, make up the difference with beef, chicken or vegetable stock. If you have more, cook down to evaporate to 10 cups (2 quarts and 2 cups)
- Remove carrots, mash and set aside.
- Remove bones and pick the meat and set aside, you should have about three cups of meat. Discard bones and remaining solids.
- In 6-quart pot, heat olive oil over medium and add raw diced carrots, onion, celery and garlic and saute three minutes.
- Add potato, tomato, thyme, cumin, coriander, lentils and stock and bring to a boil.
- Reduce to a simmer and cook 40-50 minutes until lentils are tender.
- Remove from heat and add in the mashed carrots, then with an immersion blender, puree about half and leave half. The mixture should be creamy but still have solids.
- Add the reserved meat, taste and adjust seasoning and serve. I added a little more salt and pepper but not much since the ham bone was salty.
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