Hearty Lentil Soup with Ham and Potatoes

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 shallots, minced
  • 1 medium carrot, peeled and finely chopped
  • 1 medium celery rib, finely chopped
  • 1 cup lentils, rinsed and picked over
  • 6 cups chicken stock, homemade, or store-bought reduced-sodium
  • 1/2 pound red potatoes, cut into 1/2-inch dice
  • 1 1/2 cups cubed ham
  • Parsley puree, recipe follows
  • Parsley puree:
  • 3 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup minced fresh parsley
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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