Lentil soup is one of my go to staple recipes. It’s easy, relatively quick, and uses ingredients that I usually have on hand. It’s also easy to tweak the flavors so that you don’t get tired of the same old recipe. I’ve been planning to make this soup since last week to use the ham bone I had left over from Thanksgiving.
I always finish the soup with a little balsamic vinegar and of course when went to get it out of the pantry, I was out. My options were either raspberry balsamic vinegar or sherry. I chose the sherry and it turned out great. The flavor worked really well in the soup and gave it a twist that even my husband noticed and liked. I almost always serve my soup with rice. I just like the way the rice soaks up the broth and makes it a little more hearty.
Lentil Soup with Ham
1 Carrot, quartered and roughly chopped
2 Celery stalks, halved and roughly chopped
1 Medium onion, diced
3 Garlic cloves, minced
1 Small bay leaf
1 T Olive Oil
5 C water
1 C Lentils, picked over and rinsed
1 Ham bone
1 T Sherry
Heat the oil in a heavy saucepan and cook the onion for about 2 minutes, then add the carrot and celery and continue to cook until the vegetables are softened. Add the garlic and cook until aromatic, about 2 minutes. Stir in the lentils and water.
Place the ham bone in the soup and cover. Simmer for about 30 minutes. Remove the ham bone and set aside to cool enough to pull off any remaining pieces of ham. Remove and discard the bay leaf. Using an immersion blender pulse for several seconds just enough to thicken the broth.
Stir in the sherry. Serve with rice and top with pieces of ham.