Lentil & Ham SoupSubmitted by: CALIDREAMER76
IntroductionOn a cold winter's night, this is a hearty, satisfying meal when paired with fresh made cornbread muffins (a sparkpeople recipe) On a cold winter's night, this is a hearty, satisfying meal when paired with fresh made cornbread muffins (a sparkpeople recipe)
* Lentils, 1 package dried
* *Hunt's fire roasted diced tomato 14.5 oz can
* Carrots, raw, 3 large
* Celery, raw, 2 stalk, large
* Onions, raw, .5 medium
* Ham, extra lean, (5% fat), 1 cup, diced
* Garlic, 3 cloves
* Water, tap, 5 cup (8 fl oz)
* Salt, .5 tsp
* Cumin , 1 tsp
* Cilantro, raw, 1 tbsp
* Olive Oil, 1tsp
Clean and slice celery and carrots and add to soup pot.
Add one cup diced ham (I used leftovers)
Add one can diced tomatoes.
While simmering, chop half a medium onion and chop up 3 or more cloves of garlic according to your taste. Saute in 1 teaspoon of olive oil until transparent.
Add to soup and simmer until vegetables are tender.
Add salt to taste, cumin - to taste (I find I don't like to eat lentils with cumin) and as you serve it sprinkle a tablespoon of fresh chopped cilantro.
Makes about 8 servings 1 1/2 cups each.
Number of Servings: 8
Recipe submitted by SparkPeople user CALIDREAMER76.