Lentil and Ham Soup

Name: Lentil and Ham Soup
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 cup dried brown lentils, rinsed & picked over; 2 carrots, peeled & chopped; 1 onion, chopped fine; 3 clove garlic, minced; 1/2 cup white wine or sherry; 7 cup chicken broth, low-sodium; 1 tsp fresh thyme, minced; 1 bay leaf; 1/4 tsp red pepper flakes; 1 ham hock; 2 cup ham, chopped; 1/2 lb kale, stemmed and chopped; 1 salt & pepper, to taste

Firl Family Recipes @firl

Leverett, MA

Lentil and Ham Soup

Firl Family Recipes @firl

Saved

Ingredients

1 hour 30 mins

8 servings

2 tbspolive oil
2 cupdried brown lentils, rinsed & picked over
2carrots, peeled & chopped
1onion, chopped fine
3 clovegarlic, minced
1/2 cupwhite wine or sherry
7 cupchicken broth, low-sodium
1 tspfresh thyme, minced
1bay leaf
1/4 tspred pepper flakes
1ham hock
2 cupham, chopped
1/2 lbkale, stemmed and chopped
1salt & pepper, to taste

Saved

Steps

1 hour 30 mins

1

Heat oil in Dutch oven over medium heat until shimmering.
2

Add lentils, carrots, and onion and cooke until veggies are softened and lentils are beginning to brown, about 5 minutes.
3

Stir in garlic and cook until fragrant, about 30 seconds.
4

Add wine and cook until reduced by half, about 1 minute.
5

Stir in broth, thyme, bay leaf, and red pepper flakes and bring to a boil.
6

Add ham hock, reduce heat to medium-low, and simmer, covered, until thickened and lentils are completely tender, about 1 hour.
7

Discard ham hock and bay leaf.
8

Puree 2 cups of soup until smooth, and return to pot.
9

Stir in kale and chopped ham. Simmer, covered, until kale is tender, about 10 minutes. Season to taste with salt and pepper.