lentil soup with ham

1 meaty ham bone or 1 large ham hock*

6 cups water

1 1/2 cups dried lentils

2 cups sliced carrots, about 3 to 4 medium carrots

1 cup chopped celery

1 cup chopped onion

2 teaspoons salt

1 teaspoon sugar

1/4 teaspoon pepper

1 bay leaf

In a stock pot, combine ham bone, water, lentils, carrots, celery, onion, salt, sugar, pepper and bay leaf. Cover and bring to a boil; reduce heat and simmer for about 1 hour, or until lentils are tender.

Take out ham bone or hock and remove meat.

Chop meat and return to lentil soup. Remove bay leaf. Lentil soup serves 6.

*If you don’t have a ham bone, use leftover ham.

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