French Lentil Soup with Ham
I've been meaning to clean out the pantry and refrigerator lately so I decided tonight to make a quick and easy dinner - Lentil Soup. I had some leftover ham from Easter dinner so I thought this would be the perfect dish.
Recipe adapted from Bon Appetit
Serves 6
3 Tablespoons Extra-virgin olive oil
1 Large onion, chopped
2 stalks celery, chopped
2 large carrots, peeled and chopped
2 garlic cloves, chopped
4 1/2 cups vegetable or chicken broth
1 1/4 cups lentils, rinsed, drained
1 dried bay leaf
1, 14 1/2-ounce can diced roasted tomatoes
Splash Pinot Noir vinegar or Balsamic vinegar
Optional:
Honeybaked Ham (chopped in bite size pieces)
Heat oil in a heavy large saucepan over medium-high heat. Add onions, celery, carrots and garlic; saute until veggies begin to brown, about 15 minutes. Add broth, lentils, bay leaf and tomatoes; bring to boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 35 minutes.
Remove bay leaf. Transfer about 2 cups soup (mostly solids) to blender and puree until smooth. (I like to use my stick emulsion blender for easier clean-up). Return puree to soup in pan. If you want the soup thinner, add more hot broth. Season with salt, pepper and splash of vinegar.
Add chopped ham. Ladle soup into bowls and serve.
Recipe adapted from Bon Appetit
Serves 6
3 Tablespoons Extra-virgin olive oil
1 Large onion, chopped
2 stalks celery, chopped
2 large carrots, peeled and chopped
2 garlic cloves, chopped
4 1/2 cups vegetable or chicken broth
1 1/4 cups lentils, rinsed, drained
1 dried bay leaf
1, 14 1/2-ounce can diced roasted tomatoes
Splash Pinot Noir vinegar or Balsamic vinegar
Optional:
Honeybaked Ham (chopped in bite size pieces)
Heat oil in a heavy large saucepan over medium-high heat. Add onions, celery, carrots and garlic; saute until veggies begin to brown, about 15 minutes. Add broth, lentils, bay leaf and tomatoes; bring to boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 35 minutes.
Remove bay leaf. Transfer about 2 cups soup (mostly solids) to blender and puree until smooth. (I like to use my stick emulsion blender for easier clean-up). Return puree to soup in pan. If you want the soup thinner, add more hot broth. Season with salt, pepper and splash of vinegar.
Add chopped ham. Ladle soup into bowls and serve.
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