Last week I found ham on sale at Kroger for $1.29 lb, so I bought 2. We had one for dinner last week, and I saved the bone out of it to make soup. Saturday I made a soup with lentils, which turned out quite well. One of the great things about this soup is that the lentils don’t take that long to cook. I hope if you try it, you will let me know what you think.
1 ham bone with meat on it
3 cups lentils
1 onion, chopped
2 T. olive oil
4 carrots
2 tsp. kosher salt
1 tsp pepper
1/2 tsp. Tony Cachere’s Cajun Seasoning
12 cups stock (made from ham bone)
Stock:
Make stock by placing bone with meat in 14 cups of water and bring to a boil. Reduce heat and simmer for 2 hours.
Soup:
Saute onion in 2 T. olive oil until translucent, then remove from heat. Clean, chop and steam 4 carrots. Remove ham bone from pot and strain stock. Once carrots are tender put in blender with onions, some of the juice from steaming and enough stock to make it blend easily. Blend until smooth. Rinse lentils and combine with stock, carrot & onion mixture, and seasonings. Remove ham from bone, then add to soup mixture. Bring to a boil and reduce to medium and cook for 45 minutes to an hour or until lentils are tender. Serve with homemade bread and enjoy!
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