Smoky Tomato-lentil Soup With Ham Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3/4 tsp: Olive oil,
1 1/2 each: Onions,
1 1/2 each: Garlic cloves, crushed
3 1/2 cup: Chicken stock,
1 cup: Water,
1/2 lbs: Ham hocks,
1/3 cup: Lentils,
3/4 tbsp: Basil,
1/2 tsp: Oregano,
1/2 tsp: Thyme,
1/8 tsp: Black pepper,
1/16 tsp: Red pepper flakes,
14 ounce: Plum tomatoes,
3/4 cup: Cabbage, shredded
1/8 lbs: Ham,
Directions:
In a 5-6 qt pot, heat oil over medium heat. Chop onions. Add onions and
garlic and saute for about 7 minutes, or until onions are soft. Rinse and
drain lentils. Add stock, water, ham hocks, lentils, and spices. Bring to a
boil over medium-high heat. Reduce heat to low, and simmer, covered, for
about 45 minutes, or until the lentils are soft. Skim fat from soup.
Discard ham hocks. Coarsely chop undrained tomatoes. Dice ham. Add
tomatoes and their juice, cabbage, and ham and simmer, uncovered, for 15
minutes, or until the cabbage is tender. Salt and pepper to taste. (The
soup may be prepared up to 3 days ahead and refrigerated or frozen for up
to 2 weeks. Thaw in the refrigerator. Reheat over medium heat, stirring
frequently, about 30 minutes.)
Per 1 c serving: 100 calories, 2 grams fat, 3 milligrams cholesterol, 525
milligrams sodium, 18% of calories from fat
Sylvias comments: I didnt have smoked ham hocks, so just added the
chopped ham early in the cooking. This was a nice, flavorful soup. Could
have used a few more lentils, or maybe some added barley, though.
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Source from luhu.jp
garlic and saute for about 7 minutes, or until onions are soft. Rinse and
drain lentils. Add stock, water, ham hocks, lentils, and spices. Bring to a
boil over medium-high heat. Reduce heat to low, and simmer, covered, for
about 45 minutes, or until the lentils are soft. Skim fat from soup.
Discard ham hocks. Coarsely chop undrained tomatoes. Dice ham. Add
tomatoes and their juice, cabbage, and ham and simmer, uncovered, for 15
minutes, or until the cabbage is tender. Salt and pepper to taste. (The
soup may be prepared up to 3 days ahead and refrigerated or frozen for up
to 2 weeks. Thaw in the refrigerator. Reheat over medium heat, stirring
frequently, about 30 minutes.)
Per 1 c serving: 100 calories, 2 grams fat, 3 milligrams cholesterol, 525
milligrams sodium, 18% of calories from fat
Sylvias comments: I didnt have smoked ham hocks, so just added the
chopped ham early in the cooking. This was a nice, flavorful soup. Could
have used a few more lentils, or maybe some added barley, though.
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Source from luhu.jp