Unique Recipe Leftover Ham and Lentil Soup Delicious Perfect

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30 ingredients, 6 steps, cooking Leftover Ham and Lentil Soup

Hi my mother, at this time you get make recipe Leftover Ham and Lentil Soup with 30 ingredients and 6 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 30 ingredients and 6 stages of easy cooking Leftover Ham and Lentil Soup.

Ingredients for Leftover Ham and Lentil Soup

1. Prepare : Base.
2. Prepare : Hunk of butter (or oil).
3. It’s 1 : onion, diced.
4. Prepare 3 cloves : garlic.
5. You need 3 : carrots.
6. You need 1 tsp : flour.
7. You need Splash : wine.
8. You need 1 cup : stock (chicken/pork/veggie all work).
9. Prepare : Bouquet Garni (herb bundle).
10. It’s : Cheesecloth.
11. Prepare : Butcher’s twine.
12. Prepare 1 : cinnamon stick.
13. You need 2 : bay leaves, broken.
14. It’s 2 : allspice.
15. You need 2 : star anise.
16. Prepare 4 : cloves.
17. You need 1/2 tsp : black peppercorns.
18. It’s 1/2 tsp : fenugreek.
19. Prepare 1 : dried chili pepper.
20. You need 1 tsp : thyme.
21. You need : The Soup.
22. Prepare 1 cup : dry lentils (green or yellow).
23. Prepare 1 : Tupperware of leftover roasted ham, diced.
24. It’s 1/2 tsp : cumin (optional).
25. It’s 1/2 tsp : garam masala (optional).
26. Prepare : Salt and pepper.
27. You need : Garnish.
28. Prepare : Chopped fresh cilantro.
29. Prepare : Sour cream.
30. Prepare : Croutons.

If all cooking materials Leftover Ham and Lentil Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Leftover Ham and Lentil Soup

1. Cook your lentils. Wash dry lentils thoroughly (all sorts of weird stuff turns up in dry lentils, I found a piece of wood in mine). Add to a large pot of boiling water, boil for half an hour and drain, reserving water.
   
2. Make your herb bundle. Double layer a square of cheesecloth. Lay all the things you don’t want to chew in the middle. Bundle it up, tying with butcher’s twine. Do not make my mistake and include veggie stalks - I thought it would be an easy way to impart more flavour, but forgot they would expand and stretch out the cheesecloth.
   
3. Make your base. Melt some butter; sauté onions, carrots, etc. until soft. Add the herb bundle, push it around for a bit, then toss it in the soup pot. Add minced garlic, cooking briefly. Add flour and cook until nutty. Splash in the wine, scraping the bottom of the pan to get the good bits while letting the alcohol evaporate. Slowly incorporate stock.
   
4. Amass the soup! Add your delicious veggie mixture to a crock pot or large soup pot. Add the cooked lentils. Add the reserved lentil water until everything looks a bit too runny. Add cumin and garam masala, if using, and salt and pepper. Cook on low for as long as you’ve got (1-3h) on low heat.
   
5. Get some texture. Dig out the herb bundle and 2 cups of soup. Purée the rest with a hand blender. Return veggies. Fry ham (with basting sauce, if you still have it) and add.
   
6. Garnish and serve!
   
7. Finish and Enjoy.

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