Saturday, March 3, 2012
Minty Red Lentil and Ham Soup
This is an adaptation of the Ham and Bean soup posted here a little over a year ago. This time instead of beans I used red lentils and it was wonderful! Make it early in the day or even the day before to let the flavors marry. The Ham and Bean Soup can be found here:
And here's the adaptation using red lentils:
1 meaty ham bone or ham shank
3 quarts water
2 bay leaves
3 Tbl olive oil
1 large onion, diced
2 celery stalks, diced
2 medium carrots, diced
4 cloves garlic, minced
3 Tbl sweet Hungarian paprika
1/2 tsp crushed red pepper flakes
1 tsp salt
1 tsp black pepper
2 cups red lentils
6 cups ham broth which we'll make with the ham bone
6 cups chicken broth
3 cups diced cooked ham
1/2 cup rough chopped flat leaf parsley
1/2 cup rough chopped fresh mint leaves, very lightly packed
Salt and pepper to adjust seasoning if necessary
In a large pot make the ham broth by simmering the ham bone or shank in the 3 quarts water with the bay leaves for about an hour. Remove the bone and bay leaves. Pick off any meat from the bone and reserve. reserve the broth.
In a large soup pot saute the onions, celery and carrot in the olive oil until the onion starts to soften. Add the garlic and continue to saute for 3 or 4 more minutes.
Stir in the paprika, salt and pepper and then add the lentils.
Add 6 cups of the ham broth and the 6 cups of chicken broth, bring up to a boil and the gently simmer for 12 to 15 minutes until the lentils are soft. Add the reserved ham from the bone along with the 3 cups of diced ham.
Stir in the parsley and mint and re season with salt and pepper if necessary.