Name: Lentil Soup Created 2002
Yield: 4 servings
Ingredients: 1 (12 ounce) bag lentils, sorted and rinsed; 2 lbs diced ham; 4 stalks celery, thinly sliced; 4 carrots, diced; 1 medium onion, diced; 8 -10 button mushrooms, sliced; 4 large garlic cloves; 2 bay leaves; 18 teaspoon ground cayenne pepper; 2 dashes ground cumin; 2 dashes dry mustard; 2 dashes paprika; 2 dashes thyme; basil leaves; oregano leaves; 1 cup low sodium chicken broth; 3 tablespoons olive oil or 3 tablespoons vegetable oil; water; white pepper

Servings: 4 persons

1 (12 ounce) bag lentils, sorted and rinsed
2 lbs diced ham
4 stalks celery, thinly sliced
4 carrots, diced
1 medium onion, diced
8 -10 button mushrooms, sliced
4 large garlic cloves
2 bay leaves
18 teaspoon ground cayenne pepper
2 dashes ground cumin
2 dashes dry mustard
2 dashes paprika
2 dashes thyme
basil leaves
oregano leaves
1 cup low sodium chicken broth
3 tablespoons olive oil or 3 tablespoons vegetable oil
water
white pepper

1
In a large stockpot over med-hi heat, add oil and press garlic cloves into oil scraping the pulp from the press.
2
When the heat comes up to sizzle the garlic add the carrot, celery, mushrooms and onion.
3
Stir to coat veggies and stir frequently to avoid burning.
4
Cook 5 minutes.
5
Add the ham.
6
Stir to coat.
7
Add the lentils and add enough water to cover mixture.
8
Add the spices and stock; stir.
9
Heat to boiling, then reduce heat to simmer.
10
Skim off foam and discard.
11
Slightly cover and simmer 1 hour or until carrots are fork tender.
12
Remove and discard bay leaves.
13
Ladle into large bowl and enjoy.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lentil Soup Created 2002

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