Lentil Soup

By davidgoodman

Ingredients

• 2-lb. ready-to-eat ham shank
• 1 1/2 c. dried lentils
• 3 tbsp. butter or margarine
• 1/2 c. chopped celery
• 1/2 c. chopped leek
• 1/2 c. chopped onion
• 1 small clove garlic, crushed
• 1 3/4 tsp. salt
• 1/4 tsp. dried thyme leaves
• 1/4 tsp. coarsely ground black pepper
• 1 c. sliced frankfurters (about 3)
• dairy sour cream
• chopped parsley

Details

Servings 8

Preparation

Step 1

Trim excess fat from ham shank. In large kettle, combine ham shank and lentils with 5 cups cold water; bring to boiling. Reduce heat; simmer, covered, 1 hour. Meanwhile, melt butter in medium skillet. Add celery, leek, onion, and garlic; sauté 5 minutes. Add sautéed vegetables, salt, thyme, and pepper, along with 2 cups water, to ham shank and lentils. Simmer, covered, until lentils are tender about 30 minutes. Remove ham from soup; cool. Then cut ham from bone, and dice. With potato masher, mash vegetables, right in kettle; leave some lentils whole. Add diced ham to soup, along with frankfurters; simmer, covered, 30 minutes longer. (For a very thick soup, simmer uncovered.) Serve topped with sour cream and parsley.