A standard version, simple, and tasty. This is the way to make "that" lentil soup.
INGREDIENTS:
1 meaty ham bone or 1 large ham hock (<- yes, ham hock, no soy substitutes)
6 cups water
1 1/2 cups dried lentils
2 cups sliced carrots, about 3 to 4 medium carrots
1 cup chopped celery
1 cup chopped onion
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf
PREPARATION:
In a stock pot or large kettle, combine ham bone, water, lentils, carrots, celery, onion, salt, sugar, pepper and bay leaf. Cover and bring to a boil; reduce heat and simmer for about 1 hour, or until lentils are tender.
Take out ham bone or hock and remove meat. Chop meat and return to lentil soup. Remove bay leaf. Lentil soup serves 6.
1 comment:
We'll have to publish a picture when we make this again, and we will definitely make it again. This is the definitive Lentil Soup recipe! (<- how's that for didactic) You'll note that there are many vegetarian recipes on this site. You'll also note that this dish calls for a pork hock. I'm talking PORK HOCK people! It is the key to the recipe, adding enough salt early-on in the cooking to get the lentils to soften nicely even on the first day of cooking. And you will eat it on the first day of cooking, because it will make your house smell so good you won't be able to resist (should I have said permeate with aroma?) I started it in the morning, turned it off, and reheated for dinner. It's so easy to make you can basically do it while the coffee is brewing. It makes a good amount for left-overs, which you will be looking for an excuse to have. DRI classic, hall-of-fame, Fortune Magazine 25 richest Soups, it wins tham all. Enjoy (<- by which I mean make it)
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