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Lentil Soup with Ham Recipe
|Cooked ham shank||2 Pound|
|Dried lentils||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped leek||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small|
|Salt||1 3⁄4 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Sliced frankfurters||1 Cup (16 tbs)|
|Dairy sour cream||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Calories 411 Calories from Fat 163
% Daily Value*
Total Fat 18 g28.1%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 36.2 mg
Sodium 767 mg32%
Total Carbohydrates 28 g9.3%
Dietary Fiber 12.3 g49.1%
Sugars 2.5 g
Protein 36 g71.3%
Vitamin A 12.3% Vitamin C 11.9%
Calcium 7.5% Iron 20.9%
*Based on a 2000 Calorie diet
In large kettle, combine ham shank and lentils with 5 cups cold water; bring to boiling.
Reduce heat; simmer, covered, 1 hour.
Meanwhile, melt butter in medium skillet.
Add celery, leek, onion, and garlic; saute 5 minutes.
Add sauteed vegetables, salt, thyme, and pepper, along with 2 cups water, to ham shank and lentils.
Simmer, covered, until lentils are tender—about 30 minutes.
Remove ham from soup; cool.
Then cut ham from bone, and dice.
With potato masher, mash vegetables, right in kettle; leave some lentils whole.
Add diced ham to soup, along with frankfurters; simmer, covered, 30 minutes longer.
(For a very thick soup, simmer uncovered.) Serve topped with sour cream and parsley.
Makes 8 cups; 8 servings.