Wondering what to do with your leftover baked ham?! Try this delicious lentil soup with a twist!
Ingredients
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2 cups red lentils
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1 cup cooked pasta (small) or 1 cup diced, cooked potato
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1 cup cooked ham, chopped/diced
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2 carrots, diced
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2 celery stalks, diced
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1/2 onion, diced
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2 Tbsp olive oil
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2 cloves garlic, minced
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1 tsp salt
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1 tsp cumin
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1 Tbsp dried parsley or finely chopped fresh
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Water
Directions
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Pre-cook the pasta or potatoes ahead of time and set aside.
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Wash and peel and cut the celery, carrots, and onion. Set aside.
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Trim the fat and dice cooked ham Set aside.
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Sift lentils, checking for dry peel, stones and other objects not to be found later in the soup. Wash and drain.
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Heat oil in a large pot over medium-high heat.
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Sauté the ham, onions, celery, and carrots in olive oil till slightly brown.
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Add the lentils and stir until coated with the oil.
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Add enough water to cover half the pot or just above the ingredients, adding salt. Let boil, checking to make sure water doesn’t dry out and soup doesn’t thicken.
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When veggies and lentils are soft, add the Pasta or the Potatoes and stir in another cup of water.
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Add the Parsley and spices and let it boil on medium heat.
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Lower heat again and stir occasionally as starch from the pasta or potatoes will make it thicker and it will stick to the bottom. Add water when necessary.