Friday, April 16, 2010

Ham and Lentil Soup

I had to remove the picture. It grossed me out every time I looked at it, and I actually know how good the soup tasted! It was dinnertime when I pulled out the camera, and the evening light wasn't really good enough to get the picture I wanted. The soup, however, was definitely good enough . . . I was lucky to have enough available for picture taking!

I've never cooked with lentils before, but I've been wanting to for quite some time. They make a good food storage item because, like beans, they are a good source of protein. Not only that, they are naturally gluten free, which is always a bonus. This soup really doesn't require any strange ingredients to make it gluten free. I really enjoyed it, and it appears that the rest of the family did, too, because there are no leftovers!

Ham and Lentil Soup

1 meaty ham bone (mine is usually left over from a spiral cut ham hock or butt)
6 c. water
1/4 tsp. poultry seasoning
salt and pepper
1 pinch tarragon (optional)
1 c. lentils, rinsed and drained
1 c. carrots, cut into disks (peel 'em first)
1 c. peas (optional)
1 c. cauliflower florets (cut them pretty small)
1 c. corn

Cut most of the meat off the ham bone and dice it into small pieces. Place ham pieces and ham bone in a medium-large pot, then add water, salt and pepper, poultry seasoning, and tarragon (if desired). Bring to a boil, then reduce heat to medium and boil for about 15 minutes. Add vegetables and lentils, and return to a simmering boil. Simmer, covered, for about 25 minutes, or until lentils and veggies are soft. Add enough water, if necessary, to make the soup soup-like again. (Lentils absorb a lot of water. I think I added 1 or 1 1/2 c. of water.) Enjoy!

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