Lentil SoupJean Law
A hearty soup on a cold winter’s day.
- prep time:
- 45 minutes
- cook time:
- 2 hours
- total time:
- Fully cooked ham shank, trimmed of fat
- 1 package of dried lentils
- 2 cans beef broth
- 4 cans water, divided
- 1 cup celery
- 1/2 cup leeks, chopped
- 1/2 cup onion
- 1 small clove garlic, minced
- 3 tablespoon margarine
- 1/2 cup fresh mushrooms, chopped
- 1/4 each savory, thyme, pepper
- 3 sausages or frankfurters, sliced
1. In a large kettle, combine ham shank, lentils, beef broth and 2 cans of water.
2. Bring to a boil. Reduce heat, cover and simmer 1 hour.
3. Sauté celery, leek, onion, garlic in margarine.
4. Add to lentils, along with mushrooms, herbs and 2 cans of water.
5. Simmer 30 more minutes or until lentils are tender.
6. Remove ham. Cool. Cut from bone and dice.
7. With a potato masher or immersion blender, mash vegetables right in the kettle, leaving some lentils whole.
8. Add diced ham and sausage.
9. Simmer, covered 30 more minutes. For thick soup, simmer uncovered.
Great with corn bread. Freezes well. May need to add water or beef broth after freezing depending on how thick you like it.
Source: Jean Law