Hearty Lentil Soup with Ham and Potatoes
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Ingredients
- extra-virgin olive oil
- shallots
- carrots
- celery
- lentils (1 cup)
- chicken stock (6 cups)
- red potatoes (half pound)
- cubed ham 1.5 c. or leftover ham bone
- 2 tablespoons extra-virgin olive oil
- 3 shallots, minced
- 1 medium carrot, peeled and finely chopped
- 1 medium celery rib, finely chopped
- 1 cup lentils, rinsed and picked over
- 6 cups chicken stock, homemade, or store-bought reduced-sodium
- 1/2 pound red potatoes, cut into 1/2-inch dice
- 1 1/2 cups cubed ham
- Parsley puree:
- 3 garlic cloves
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup minced fresh parsley
Instructions
- In a soup pot, heat olive oil over medium-high heat.
- Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in lentils and chicken stock and bring to a boil.
- Reduce heat to low, cover, and simmer 10 minutes.
- Puree with immersion blender to thicken.
- Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer.
- To serve, ladle soup into bowls and swirl in parsley puree.
- Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
- extra-virgin olive oil
- shallots
- carrots
- celery
- lentils (1 cup)
- chicken stock (6 cups)
- red potatoes (half pound)
- cubed ham 1.5 c. or leftover ham bone
- 2 tablespoons extra-virgin olive oil
- 3 shallots, minced
- 1 medium carrot, peeled and finely chopped
- 1 medium celery rib, finely chopped
- 1 cup lentils, rinsed and picked over
- 6 cups chicken stock, homemade, or store-bought reduced-sodium
- 1/2 pound red potatoes, cut into 1/2-inch dice
- 1 1/2 cups cubed ham
- Parsley puree:
- 3 garlic cloves
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup minced fresh parsley
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