I’ve been enjoying some recipes from other websites, and thought I’d share the soup I made today. Use whatever sort of meat you’d like for the ham. Sure to be OK.
Hearty Veggie Lentil Soup
In a big soup pot, saute:
- vegetable oil
- two onions, diced
- 4-5 cloves garlic, mashed
- 1.5" thick slice of ham diced (I used turkey ham)
- two onions, diced
When onions start to turn golden, add:
- 2-3 quarts of water
- 1 one pound bag of lentils
- 5 carrots, diced (about 1/4"")
- 5 stalks celery (ditto)
- 1 bay leaf
- salt and pepper to taste
- fines herbes
- dried parsley
- 1 one pound bag of lentils
Bring to a boil and reduce heat. Simmer until the lentils are cooked. Add:
- one 28 oz can of pureed tomatoes
- one small can beef stock if desired
- more water if needed
- 4-5 large leaves of kale, large stems removed. Stack the leaves and slice into 1/4" ribbons,
Simmer until the kale is cooked. Leave uncovered to reduce stock slightly. Just before serving, add a good bit of grated fresh parmasan cheese to each bowl and ladle soup into the bowl.
