Recipe courtesy of Georgia Downard
Hearty Lentil Soup with Ham and Potatoes
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Parsley puree:

Directions

In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.

Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.

Parsley puree:

Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.

Yield: about 1/3 cup

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