Free Ground Shipping on Three TasteBooks or More

Lentil Soup

JeanJean Law

A hearty soup on a cold winter’s day.


Rate this

servings:
Serves 8 - 10
Time:
prep time:
45 minutes
cook time:
2 hours
total time:
2:30

servings:
Serves 8 - 10
Time:
prep time:
45 minutes
cook time:
2 hours
total time:
2:30
Save this recipe 1
servings:
Serves 8 - 10
Time:
prep time:
45 minutes
cook time:
2 hours
total time:
2:30

Ingredients

  • 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
Save a shopping List

directions

  • 1

    1. In a large kettle, combine ham shank, lentils, beef broth and 2 cans of water.

  • 2

    2. Bring to a boil. Reduce heat, cover and simmer 1 hour.

  • 3

    3. Sauté celery, leek, onion, garlic in margarine.

  • 4

    4. Add to lentils, along with mushrooms, herbs and 2 cans of water.

  • 5

    5. Simmer 30 more minutes or until lentils are tender.

  • 6

    6. Remove ham. Cool. Cut from bone and dice.

  • 7

    7. With a potato masher or immersion blender, mash vegetables right in the kettle, leaving some lentils whole.

  • 8

    8. Add diced ham and sausage.

  • 9

    9. Simmer, covered 30 more minutes. For thick soup, simmer uncovered.


Recipe Notes

Edit note

Great with corn bread. Freezes well. May need to add water or beef broth after freezing depending on how thick you like it.


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web