Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
Imperial
Smaller
Normal
Larger
Lentil Soup With Ham
This soup is perfect for those cold evening when yo need something to comfort and warm you.
4.53
from
40
votes
Print
Facebook
Pinterest
Twitter
Add to Collection
Collections
Course:
Soup
Cuisine:
Greek
Keyword:
Alcohol, Ham, Herbs, Soup, Stock, Vegetables
Cook Time:
40
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
216
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
1
tbsp
olive oil
1
medium
onion
chopped
2
ribs
celery
sliced
3
medium
carrots
sliced
2
cloves
garlic
crushed
2
tsp
thyme
1
leaf
bay
1/2
cup
dry red wine
16
oz
whole tomatoes
with juice
1
cup
lentils
6
cup
chicken broth
carton
1/2
lb
baked ham
1
salt
seasoning
Instructions
In a medium nonreactive casserole, heat the oil over moderate heat.
1 tbsp olive oil
Add the onion, celery, carrots, garlic, thyme and bay leaf.
1 medium onion,
2 ribs celery,
3 medium carrots,
2 cloves garlic,
2 tsp thyme,
1 leaf bay
Cover and cook until the onion is translucent, about 5 minutes.
Add the wine and bring to a boil over high heat.
1/2 cup dry red wine
Add the tomatoes with their juice, breaking them up with the back of a spoon.
16 oz whole tomatoes
Add the lentils and broth, and return to a boil.
1 cup lentils,
6 cup chicken broth
Reduce the heat to moderately low, cover partially and simmer, stirring occasionally, until the lentils are tender, about 35 minutes.
Cut the ham into 1/2-inch dice and add to the lentils.
1/2 lb baked ham
Cook for 5 minutes.
Season to taste with salt and pepper; serve hot.
1 salt
Notes
A soup that taste better than people think. Give it a go - bet you would enjoy it.
Nutrition
Calories:
216
kcal
|
Carbohydrates:
12
g
|
Protein:
15
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
30
mg
|
Sodium:
780
mg
|
Potassium:
451
mg
|
Fiber:
5
g
|
Sugar:
1
g