"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lentil Soup with Ham Recipe

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This recipe for Lentil Soup with Ham, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Penny Delany

Category:
Category:

Ingredients:  
Ingredients:  
ham bone, already cooked
1½ c. dry lentils
3 T. butter
½ c. chopped celery
½ c. chopped leek (optional)
½ c. chopped onion or ¾ c. if no leek
1 clove garlic, crushed
1¾ tsp. salt
¼ tsp. thyme
¼ tsp. coarsely ground black pepper
1 c. sliced frankfurters

sour cream
chopped parsley

Directions:
Directions:
Trim excess fat from ham bone.
In a large pot, cook lentils and ham bone in 5 c. cold water.
Bring to a boil. Reduce heat and simmer, covered 1hr. before adding vegetables.
Meanwhile, in a medium skillet, saute celery, leek, onion and garlic in 3 T. butter.
Add sautéed vegetables, salt, thyme and pepper to lentils along with another 2 c. water.
Simmer, covered until lentils are tender - about 30 min. more.
Remove ham bone from soup and cool. Then cut ham from bone and dice.
With potato masher, mash vegetables right in kettle, leaving some lentils whole.
Add diced ham and frankfurters to soup and simmer, covered 30 min. longer.
For a very thick soup, simmer uncovered.
Serve topped with sour cream and parsley.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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