04-02-2008, 07:57 PM
This is always one of my favorite soups. Traditionally in my house mom makes a big pot after we have a baked ham. She uses the leftover ham in the soup for added flavor.
This is the Italian version that I know of. There are some Middle Eastern versions I will add to this list too
Lentil Soup
Ingredients:
1 lb dried lentils
1 large carrot, diced
1/4 cup onion, chopped
1 stalk celery, chopped / diced
1 cup chopped spinach (more or less to your personal preference)
1 or 2 bay leaf - *to taste
2 cups cooked ham, diced
8 cups water or half and half chicken stock and water
Parmesean cheese for garnish / flavor - sprinkle on top of soup in your own bowl
Rinse lentils, place in pot, cover with water / broth. Let come to a boil.
Add ham and cool slowly for 45 minutes, letting the flavors develop.
In a separate pan, saute onion, celery, spinach and carrot in olive oil.
Add salt & pepper to taste and the bay leaves.
Cook for about 10 mins or so. Add vegetable mixture to the soup pot.
Let simmer 20 mins or longer, until lentils and veggies are tender. The longer it cooks, the more flavorful it is!
Serve with bread and cheese. Sprinkle grated Parmesean cheese on top of your soup if you like.
NOTE: You may also add 3 tomatoes to this recipe. Simply peel, seed and chop them and toss them into the veggie mixture to saute and throw in the soup.