Recipe courtesy of Georgia Downard
Hearty Lentil Soup with Ham and Potatoes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 398
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 25
- Cholesterol
- 41
- Sodium
- 982
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
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