Lentil Soup

Simple Leftover Hambone, Carrot and Lentil Soup

PREP TIME

10

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

180

minutes

SERVINGS

8

servings

Ingredients

  • Hambone or Hamhock

  • Onions, raw, 1 medium, diced

  • Baby Carrots, raw, sliced in thirds

  • Water, tap, 6 cup

  • Lentils, 2 cup (or 1 lb. bag)

  • Spinach, fresh, half of 10 oz package

  • Olive Oil, 1 tsp

  • Optional Ingredients:

  • Salt

  • Garlic Salt

  • Berbere Spice or Curry Powder

  • Basil

  • Thyme

  • Seasoning Salt

Directions

1. Warm olive oil is stock pot over medium heat. Add diced onions and sliced carrots. Saute until onions are translucent. 2. Add 3 cups of water and the ham bone to the pot. Bring to a boil. Turn heat down, cover and simmer for 2 or 3 hours. 3. Remove from heat and allow to cool to room temperature. Place pot in refrigerator until the contents are cold. 4. Remove pot from refrigerator. Remove hambone and spoon off the white fat that will collect at the top of the liquid. Discard fat. 5. With fingers, remove meat from ham bone, tearing it into bite-sized pieces. Return meat to the pot and discard the bone. 6. Add 3 cups of water and lentils to pot. Bring to a boil, then reduce heat and simmer 30-60 minutes. Add spices to taste. Do not add salt or garlic salt until the end of the cook time or the lentils may become tough. 7. Stir in spinach and serve. Enjoy!

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