Saturday, January 3, 2009

Ham and Lentil soup

I kinda made this up as I went along, but here are the approximate measurements that I used.

1 1/2 cups cooked ham, chopped
1/4 lb. dried brown lentils
1/2 onion diced
3 ribs of celery, chopped
1 large carrot, chopped
salt and pepper to taste
1 tbsp. olive oil
6 cups of water
1 tsp. dried thyme
1 tsp. beef bouillon granules

1. Heat the olive oil in a saucepan, over med. heat. Put the carrot, celery, and onion in and cook until softened and translucent. Add ham, and cook until warm and ham has browned a little.

2. Add salt and pepper to taste, 6 cups of water, thyme, lentils, and the beef bouillon. Stir to combine, and simmer over med. heat for 2 hours. It should cook down quite a bit, just make sure to stir occasionally.

It feed the 4 of us, but then again Adam and I both had multiple bowls of soup. I served it with a whole grain toast. Both kids even ate some, which is major when you have 2 toddlers! Let me know if you make it, and what you think!! Thanks.


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