Again looking for inspiration recipes leftover ham and lentil soup that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious leftover ham and lentil soup should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of leftover ham and lentil soup, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare leftover ham and lentil soup good home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings must exist in prepare

1. Prepare Base
2. Use Hunk of butter (or oil)
3. Take 1 onion, diced
4. Prepare 3 cloves garlic
5. Prepare 3 carrots
6. Prepare 1 tsp flour
7. Prepare Splash wine
8. Prepare 1 cup stock (chicken/pork/veggie all work)
9. Use Bouquet Garni (herb bundle)
10. Take Cheesecloth
11. Take Butcher’s twine
12. Prepare 1 cinnamon stick
13. Use 2 bay leaves, broken
14. Use 2 allspice
15. Take 2 star anise
16. Use 4 cloves
17. Prepare 1/2 tsp black peppercorns
18. Prepare 1/2 tsp fenugreek
19. Prepare 1 dried chili pepper
20. Prepare 1 tsp thyme
21. Take The Soup
22. Use 1 cup dry lentils (green or yellow)
23. Prepare 1 Tupperware of leftover roasted ham, diced
24. Use 1/2 tsp cumin (optional)
25. Prepare 1/2 tsp garam masala (optional)
26. Prepare Salt and pepper
27. Prepare Garnish
28. Use Chopped fresh cilantro
29. Prepare Sour cream
30. Use Croutons

To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Add the broth, lentils, bay leaf, and the ham bone or ham hock (it may not be fully submerged, that's ok). Bring the soup to a boil. Add diced ham, lentils, vegetables, spices, and herbs.

How to make Leftover Ham and Lentil Soup:

1. Cook your lentils. Wash dry lentils thoroughly (all sorts of weird stuff turns up in dry lentils, I found a piece of wood in mine). Add to a large pot of boiling water, boil for half an hour and drain, reserving water.
2. Make your herb bundle. Double layer a square of cheesecloth. Lay all the things you don’t want to chew in the middle. Bundle it up, tying with butcher’s twine. Do not make my mistake and include veggie stalks - I thought it would be an easy way to impart more flavour, but forgot they would expand and stretch out the cheesecloth.
3. Make your base. Melt some butter; sauté onions, carrots, etc. until soft. Add the herb bundle, push it around for a bit, then toss it in the soup pot. Add minced garlic, cooking briefly. Add flour and cook until nutty. Splash in the wine, scraping the bottom of the pan to get the good bits while letting the alcohol evaporate. Slowly incorporate stock.
4. Amass the soup! Add your delicious veggie mixture to a crock pot or large soup pot. Add the cooked lentils. Add the reserved lentil water until everything looks a bit too runny. Add cumin and garam masala, if using, and salt and pepper. Cook on low for as long as you’ve got (1-3h) on low heat.
5. Get some texture. Dig out the herb bundle and 2 cups of soup. Purée the rest with a hand blender. Return veggies. Fry ham (with basting sauce, if you still have it) and add.
6. Garnish and serve!
7. Done and ready to serve!

Take out the ham bone or hock and remove the meat from it, chopping it into bite-sized cubes. Return the meat to the pot. Remove the bay leaf and stir well to incorporate the ham. Stir in the tomatoes, broth, lentils, and ham. If using a ham bone, add it to the dutch oven, submerging it in the broth as much as possible.

me, the simple preparation of Leftover Ham and Lentil Soup above can help you prepare servings that are special for family/friends Good luck!