Dijon Ham And Lentil Soup Recipes

Steps:

• In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
• Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
• Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
• Yield: about 1/3 cup

Steps:

• Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
• Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

Steps:

• In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

Steps:

• In a large pot, combine all ingredients except dijon mustard.
• Heat to a boil over medium-high heat.
• Reduce heat; simmer uncovered for 1 hour.
• Stir in mustard and serve hot.

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the broth, lentils, basil, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add ham and carrots. Cover and simmer 10 minutes longer. Return to a boil; stir in the barley. Reduce heat; cover and simmer for 15 minutes or until barley and lentils are tender. Stir in tomatoes; heat through.

Steps:

• In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

Steps:

• Rinse and drain chard.
• Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
• Set aside.
• Coarsely chop cilantro and set aside.
• Rinse lentils, then drain.
• In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
• Reduce heat and cover, simmering for 20 minutes.
• Meanwhile, heat oil in small iron skillet over medium-low heat.
• Add onion and garlic.
• Cook, stirring occasionally, until soft and golden (15-20 minutes), adding finely chopped cilantro during the last
• five minutes of cooking.
• Set aside.
• Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
• Stir in salt, pepper, cumin, and lemon juice.
• If desired, thin soup with 1 cup more water.
• Makes 6 servings.

Steps:

• Saute onion and garlic in oil til softened, 5 minute.
• Add broth, lentils ham and bell pepper.
• Bring to a boil.
• Reduce heat.
• Add tomatoes.
• Cover and simmer til lentils are tender, 30 minutes.
• Stir in parsley before serving.

Steps:

• Bring water and chicken bouillon granules to a boil in a stock pot, stirring to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
• Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to soup, discarding the bone.

Steps:

• In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.
• Reduce heat; simmer until lentils are tender, about 30 minutes.
• Add remaining ingredients; simmer until veggies are tender, about 20 minutes.
• If you wish to puree: remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.
• For the crockpot: place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step #4 prior to serving.

Steps:

• In a large skillet, saute the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. In a 5-qt. slow cooker, combine the water, lentils, ham, salt, marjoram and pepper. Stir in the celery mixture. Cover and cook on low for 4-5 hours or until lentils are tender.