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Lentil Soup


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  • Ham hock
  • 1 small package lentils
  • 1 small can tomato paste
  • 1 small onion, chopped
  • 4 About 4 celery stalks, chopped
  • Potatoes, diced (I only use a couple of medium size potatoes)
  • Carrots, sliced
  • Salt to taste



Step 1

Put ham hock in Dutch oven. Add rinsed lentils, onion, celery and tomato paste. Add water to about ½ inch from top of pan. Mix well, and bring to boil. Once it boils, lower heat and simmer for about 3 hours. Stir it about every half hour so it doesn’t stick. Add potatoes and carrots. Also add salt if needed (sometimes there is enough from the ham; it should almost be too salty as the potatoes will take the salt out). Take the ham out and cut it into bite-sized pieces. Bring to boil again and simmer for another hour. Add more water when it needs it. It might need a little when you add the potatoes and carrots, but only about a cup; don’t add any after that.

I make sure I put the leafy parts of the celery in the soup when I first start it, then remove them after about an hour. The soup actually doesn’t have to cook so long (only about 2 hours), but I like it when the lentils open and make the soup thicker.

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