about 1 year ago
This is an adaptation of the Ham and Bean Soup I make a few times each year when I have a ham bone in the freezer. My mom always made this for us, chock full of ham, white beans, paprika and mint. Thought I'd try it with red lentils and it was wonderful! Make it early in the day or even the day before for the flavors to marry..
Makes about 5 quarts (?)
- 1 meaty ham bone or ham shank
- 3 quarts water
- 2 bay leaves
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 3 tablespoons sweet Hungarian paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups red lentils
- 6 cups ham broth which we'll make with the ham bone
- 6 cups chicken broth
- 3 cups diced cooked ham
- 1/2 cup rough chopped flat leaf parsley
- 1/2 cup rough chopped fresh mint leaves
- Salt and pepper to adjust seasoning if necessary
In a large pot make the ham broth by simmering the ham bone or shank in the 3 quarts water with the bay leaves for about one hour. Remove the bone and bay leaves. Pick off any meat from the bone and reserve. Reserve the broth.
In a large soup pot saute the onions, celery and carrot in the olive oil until the onion starts to soften. Add the garlic and continue to saute for 3 or 4 more minutes.
Stir in the paprika, salt and pepper and then add the lentils.
Add 6 cups of the ham broth and the 6 cups of chicken broth, bring up to a boil and then gently simmer for 12 to 15 minutes until the lentils are soft. Add the reserved ham from the bone along with the 3 cups of diced ham.
Stir in the parsley and mint and re season with salt and pepper if necessary.
- 2519 calories
- 67g total fat
- 12g saturated fat
- 43mg cholesterol
- 10908mg sodium
- 345g carbohydrate (141g dietary fiber, 46g sugar)
- 147g protein