So you might be getting ready Leftover Ham and Lentil Soup recipes for your family however this tips may be useful.
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In the previous couple of years, Air Fryers have turn out to be very popular in addition to an important kitchen appliance. Basically an amped-up countertop convection oven, it's fairly regularly recommended by cooking experts to prepare frozen food, bake cookies, and even fry bacon, hen and other meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has a lot less fats. This cooking methodology might also reduce down on a number of the different harmful effects of oil frying.
Before you jump to Leftover Ham and Lentil Soup recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
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We hope you got benefit from reading it, now let’s go back to leftover ham and lentil soup recipe. You can have leftover ham and lentil soup using 30 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Leftover Ham and Lentil Soup:
- Get Base
- Take Hunk of butter (or oil)
- Get 1 onion, diced
- Take 3 cloves garlic
- Get 3 carrots
- Prepare 1 tsp flour
- Get Splash wine
- You need 1 cup stock (chicken/pork/veggie all work)
- You need Bouquet Garni (herb bundle)
- Provide Cheesecloth
- You need Butcher’s twine
- Take 1 cinnamon stick
- Prepare 2 bay leaves, broken
- Take 2 allspice
- Use 2 star anise
- Get 4 cloves
- You need 1/2 tsp black peppercorns
- You need 1/2 tsp fenugreek
- Get 1 dried chili pepper
- Use 1 tsp thyme
- Get The Soup
- You need 1 cup dry lentils (green or yellow)
- You need 1 Tupperware of leftover roasted ham, diced
- Get 1/2 tsp cumin (optional)
- Use 1/2 tsp garam masala (optional)
- Prepare Salt and pepper
- Prepare Garnish
- Provide Chopped fresh cilantro
- Get Sour cream
- Use Croutons
Instructions to make Leftover Ham and Lentil Soup:
- Cook your lentils. Wash dry lentils thoroughly (all sorts of weird stuff turns up in dry lentils, I found a piece of wood in mine). Add to a large pot of boiling water, boil for half an hour and drain, reserving water.
- Make your herb bundle. Double layer a square of cheesecloth. Lay all the things you don’t want to chew in the middle. Bundle it up, tying with butcher’s twine. Do not make my mistake and include veggie stalks - I thought it would be an easy way to impart more flavour, but forgot they would expand and stretch out the cheesecloth.
- Make your base. Melt some butter; sauté onions, carrots, etc. until soft. Add the herb bundle, push it around for a bit, then toss it in the soup pot. Add minced garlic, cooking briefly. Add flour and cook until nutty. Splash in the wine, scraping the bottom of the pan to get the good bits while letting the alcohol evaporate. Slowly incorporate stock.
- Amass the soup! Add your delicious veggie mixture to a crock pot or large soup pot. Add the cooked lentils. Add the reserved lentil water until everything looks a bit too runny. Add cumin and garam masala, if using, and salt and pepper. Cook on low for as long as you’ve got (1-3h) on low heat.
- Get some texture. Dig out the herb bundle and 2 cups of soup. Purée the rest with a hand blender. Return veggies. Fry ham (with basting sauce, if you still have it) and add.
- Garnish and serve!
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