I am ALL about making the most out of my leftover Easter ham this year. I even boiled my ham bone TWICE and made 2 batches of my mom’s (best ever) split pea soup recipe. I get a kick out of frugality sometimes. (Did you know that “frugality” was even a word? I just thought I made it up, but google told me it’s real, heh!)
Anyway, this lentil soup is another FAB way to use up that delicious ham, it doesn’t take long to make, and it’s oh-so-good. What’s better than a soup recipe from your mom?! Nothing, that’s what.
I’m kind of a soup addict. There is even a soup place right in my office building at work, they make the best soups ever. The unfortunate part is that it’s like, $100 a cup. (Grrr…. It really messes with my frugal little mind.) So bringing savory homemade soup from my own home is definitely the way to go. I usually freeze portion sizes in Tupperware containers but you can also ladle it into quart-sized freezer bags and lay them down flat, they take up the least amount of space that way (and I need all of the freezer space that I can get!)
Of course you don’t have to use ham in this recipe and you can also experiment with the vegetables to your heart’s content: What variations do you like?!
- 1 large onion, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- ⅛ cup olive oil
- 1 Tablespoon garlic, minced
- 1 Tablespoon tomato paste
- ½ cup diced ham
- 1 cup Lentils
- 4 cups chicken stock
- 2 cups beef stock
- 1 cup water
- ½ teaspoon dried thyme
- Place chopped onions, carrots, and celery with olive oil in large pot and cook slowly, covered, on medium-low heat for about 10-15 minutes.
- Add garlic, ham, and tomato paste and mix. Cook for additional 10 minutes.
- Add stock, lentils, water, and thyme and bring to a boil. Reduce heat let simmer, covered, for about 45 minutes on medium heat. Serve & enjoy!