Photo: Hearty Lentil Soup with Ham and Potatoes Recipe
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
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:
- 3 garlic cloves
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup minced fresh parsley
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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By Magnamosa
redwood shores, CA
on March 06, 2013
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i make a variation of this soup using the whole ham bone with water and use only as much chicken stock as needed to thin it down. the bone adds tremendous flavor and i skipped the potatoes. what i was most interested in was the parsley puree which didn't chop up well in my blender so i added some chicken broth to it to chop it some more and then blended in the soup. parsley and garlic are in nice small chucks so they didn't turn my soup green but added a lot of fresh flavor. yum
By ulgar2000
twin lakes, 89
on January 04, 2012
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Just made this. Used green onions instead of leeks and idaho potatoes because it was all i had at home. Still pretty good. Used 2 cup food processor to make parsley puree. Should have left stems out, didnt break those down well. Will try with correct ingredients again soon and re-post
By kcondor
Downey, CA
on November 28, 2010
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Well I made it today and my girls ( 4-5 had 3 bowls. I did it by softening the carrots, onion, n celery. Took it out and added smoked pork chops finely chopped. When brown added the lentils 4 C of chix stock n 2 of water. I just happened to have thyme so I added about 4 sprigs. Boiled then simmered for 30 min after adding the lentils. No salt just Knorr. Adding water as needed during the 45-hour cooking time. Very tasty!! Will add more meat next time!
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