Wondering what to do with your leftover baked ham?! Try this delicious lentil soup with a twist!
2 cups red lentils
1 cup cooked pasta (small) or 1 cup diced, cooked potato
1 cup cooked ham, chopped/diced
2 carrots, diced
2 celery stalks, diced
1/2 onion, diced
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp cumin
1 Tbsp dried parsley or finely chopped fresh
Pre-cook the pasta or potatoes ahead of time and set aside.
Wash and peel and cut the celery, carrots, and onion. Set aside.
Trim the fat and dice cooked ham Set aside.
Sift lentils, checking for dry peel, stones and other objects not to be found later in the soup. Wash and drain.
Heat oil in a large pot over medium-high heat.
Sauté the ham, onions, celery, and carrots in olive oil till slightly brown.
Add the lentils and stir until coated with the oil.
Add enough water to cover half the pot or just above the ingredients, adding salt. Let boil, checking to make sure water doesn’t dry out and soup doesn’t thicken.
When veggies and lentils are soft, add the Pasta or the Potatoes and stir in another cup of water.
Add the Parsley and spices and let it boil on medium heat.
Lower heat again and stir occasionally as starch from the pasta or potatoes will make it thicker and it will stick to the bottom. Add water when necessary.
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