Good morning here me will give you a recipe leftover ham and lentil soup which is interesting The way preparing it is very very easy. You just need to be careful to get results from leftover ham and lentil soup which has aroma and taste that can evoke our tastes.

So that the result of leftover ham and lentil soup, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare leftover ham and lentil soup delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required in prepare

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

Instructions to cook 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.

how ? Easy isn’t it? That’s the make leftover ham and lentil soup that you practice at home. Congratulations enjoy