I am getting a late start today, but it’s the weekend, so you will forgive me, right? On a lovely, blustery winter weekend day like this one, what could be better than a soup that you can throw together in just a few minutes, adjust to your own liking so easily and feel financially virtuous about all at the same time? Not much to my way of thinking. Lentils lend themselves very well to this scenario because unlike so many dried beans, they take no time at all to cook – right around 45 minutes.
Often, if I am blogging a recipe, I cook earlier in the day, when the light is better, but I didn’t get to this until it was late enough that I had to turn on the lights in the kitchen. So these photos have a little more rustic quality than some – just like this soup actually.
You are going to need some kind of stock. I whipped this together from the ham slice I am using for the soup. I trimmed the bone and all the fat, browned it all off in a dab of olive oil and simmered it in about 3 cups of water for about 30 minutes or so. After straining it yielded about 2 cups. [I spooned off the fat before adding to the soup, but you can leave that in if you prefer] You can easily use chicken stock or broth, or for vegetarians who don’t plan to use the ham at all, use a vegetable stock.
In a 5 quart soup pot, heat 1 tablepoon olive oil and add
2 cups chopped ham [around a lb ham slice will give you this much]
1/2 cup onion, cut in a large dice
2 large carrots, cut in a large dice
2 large stalks celery, cut in a large dice
Sprinkle lightly with kosher salt and a few grinds of pepper and brown for about 5 minutes.
Add and saute for 2 or 3 minutes
4 medium cloves garlic, smashed and minced
1 teapsoon cumin
2 teaspoons thyme
Pour in
2 cups of ham, chicken or vegetable stock
2 cups tomato sauce
3 cups water
Pick over a 1 lb bag of dried lentils to remove any debris that may be in among them and rinse well.
Stir into the pot and then taste the broth to see if you need more salt. I can’t really give you any definite amount here – it depends on the saltiness of the stock or broth that you use, so you will just need to go by taste. Simmer this covered for at least 45 minutes, or until lentils are soft. You can keep it at a low simmer awhile longer if you like – the flavor will just improve. If it gets too thick, add more water and bring back up to a simmer before serving.
Doesn’t that look like a nice way to end a cozy winter Saturday?
I want some of that soup!! …. especially on this 17 degree day! For some reason my Healthy Choice Chicken Alfred frozen dinner, that I’m eating while checking your blog, doesn’t taste quite so delicious now. Why don’t you overnight some of that soup to me …. I think that’s how long I’ll be working working today. : (
I’ll be making this when I have a kitchen again! Sending it to my son who cooks.
Thanks!
It looks so much like split pea soup that I used to make. I need to make that again.
Also? I almost licked my screen.
Oh! Man, I could go for a big bowl of this right about now. It’s freezing in Boston! Looks great!
+Jessie
a.k.a. The Hungry Mouse
Yummy looking soup. Cute plate too.
“doesn’t that look like a nice way to end a cozy winter Saturday?”
oh dear – doesn’t that look like a PERFECT way to end a cozy winter Saturday? :)
Yes, I thought that plate was quite complimentary too and the muted lighting quite effective!
I want some of that soup!
Oh that looks so good!! I will have to try this recipe. Wish it was already made and simmering in my litchen…LOL.. It’s cold and snowing here.
God Bless~
Debbie
Sorry CM – I can’t overnight soup – there are some kind of regulations against it.
Sue – I will save all the recipes you want to make ;)
Karen – screen licking is not only allowed but even encouraged. Not my screen of course.
Jessie – I think it is freezing everywher right now isn't it?
Ellyn – of course the plate is cute – it is yellow and looks like a flower – what's not to like?
Aw Pearl – thanks!
CM – I am still not sending you any ;)
Debbie – thanks & I hope you give it a try.
I have never tried my hand at making lentil soup. In fact, I can’t remember if I’ve ever eaten lentil soup. Hmmmm…now I’m curious…
Oh, btw, your soup looks wonderful! Makes me wish I had a spoon! :D
Mmm. I love making and eating lentil soup. :) It’s smile worthy just looking at it.
Yummy. One of my all-time faves.
I made a pot of Lentil Soup to take to work this week just yesterday. I thought about doing the pictures for it!!
I made mine though with canned lentils.
Love soups!!
Come on. Send CM some soup. Poor guy. He really wants some.
Wow – that soup looks fabulous!
Oh your soup looks heavenly. Just perfect for this cold day.
MMMMMM one of my favorites. In fact I made this yesterday but with italian sausage and italian spices. It was so good with crusty italian bread. I might have that for lunch!
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I know that this is much delayed, but I made this soup last night and am eating it for tonight’s dinner. The taste is AMAZING, however it has turned into more of a stew for me than a soup (which is fine)! I did make a couple of adjustments, however. The tomato sauce I used was a tomato basil sauce. I didn’t have any thyme, and I added a generous amount of curry. Also, I added about half a cup of chopped fennel. I will DEFINITELY be making this again! I don’t think I have ever made a soup with such satisfying results :)
I ought to say it is my very first time visiting your blog. Now this is the kinda of stuff i like to read about. Good website. I just finished mine and i was looking for some ideas and you gave me a few. I bookmarked your post will read this latter.