Lentil Soup with Ham


½ pound carrots, cut into large pieces (about 2 carrots)
½ pound leeks, white only cleaned of sand and cut in half (about 2–3 leeks)
2 celery stalks cut into large pieces (1/4 pound)
1 whole garlic clove, smashed
1 meaty ham bone (about 2 pounds)
2 pounds meaty pork ribs (like country ribs)
½ bunch fresh flat leaf parsley
4 sprigs fresh thyme
2 bay leaves
1 teaspoon kosher salt
12 black peppercorns
4 quarts cold tap water
1 tablespoon extra-virgin olive oil
2 cups carrots, diced small
2 cups onion, diced small
1 cup celery diced small
2 tablespoons fresh garlic, minced
1 russet potato peeled and diced small (about ¾ pound)
1 14.5-ounce can diced tomatoes
1 tablespoon fresh thyme
½ teaspoon ground cumin
½ teaspoon ground coriander
1 pound brown or green dry lentils, rinsed
10 cups of the stock from above
3 cups of the meat from above
Additional kosher salt and black pepper as needed, per taste

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