Recipe by soupysales
"I originally called this my 'experimental lentil' soup, patching together various other lentil soup recipes. I've been making it every fall for a decade now. What's listed here is a single recipe, though I can't remember the last time I've made such a small batch. It's great for freezing in individual servings for lunches."
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2 2/3 tablespoons
chicken bouillon granules
ham bone with some meat
green bell pepper, chopped
crushed bay leaf
This is better than any other lentil recipe I've tried. I love the addition of the green bell pepper, and added some red in, too. I let it simmer all day and there was just a ton of flavor. Thanks for posting it!
I made a smaller portion just for my husband I sautéed onions and carrots in Bacon Fat then deglazed the pan with white wine then followed the rest of the recipe
Had no split peas, but had lentils so I tried this one. Really yummy.
I didn't have any marjoram, but even without it, this soup was a huge hit in my house. I would love to try it with the marjoram, but don't worry if you don't have it, it will still taste fine; it is flavourful without being heavy. I happened to have chicken broth on hand, so I used that instead of using bouillon. Next time I make it, I think I will roast my vegetables first simply because I love the extra flavour that roasting provides. I may have to start cooking more ham on the bone just so I can make this soup.
This was really good. My Husband and 3 year old daughter ate it up! I served it with toasted pretzel bread and it was delish!
Dear Leslie, bless your heart! I didn't have a ham bone, but was looking for a way to use up some ham that had been in the freezer, and decided to try your recipe with the slight modification of using 3 cups of chopped ham instead of the ham bone. I've always been a little scared of making lentil soup, I don't know why, I guess I always wondered if I could get full bodied, rich tasting soup instead of the thin stuff. This was perfect, perfect, perfect!! It's sitting on the stove now, cooling, and once it's cool enough, I'll probably refrigerate it overnight, and it will probably be even better! I actually let it simmer for 30+ minutes -- only because I love simmering soup on the stove and letting the aroma fill the house! If anyone is thinking of leaving out the marjoram, DON'T DO IT! It is the perfect flavoring for ham soups. Also be sure to skim off any of the foam that's created by simmering. Next time I'll use a ham bone, but even so, I now know there's a lentil soup out there that I can make (and freeze!) with just the ham. Thank you Leslie!
I was very pleasantly surprised by this soup. It was so quick to make as well. I do tend to customize recipes on the fly. I added garlic and ginger finely diced. Also a whole red onion. It was a hit. I will definitely be making this one again and am looking forward to the left overs tomorrow after it has a chance to marinate overnight.
* Percent Daily Values are based on a 2,000 calorie diet.
Leslie's Ham Lentil Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 216
** Calories from Fat: 10
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