Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Comfort Food, Cooking Light, Dinner, Lunch, Main Courses, Make Ahead, Pork, Slow Cooker, Soups, Sunday Dinner, The Lazy Way To Cook, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: American Classics, Bay Leaf, Carrots, Celery, Comfort Food, Cooking Light, Crock Pot, Crusty Bread, Dinner, Dried Lentils, Freezes, Garlic, Garlic Cloves, Green Salad, Ham Bone, Kid Friendly, Kosher Salt, Lentil Soup, Lentils, Light Side, Lunch, Main Courses, Make Ahead, Onion, Pepper, Pork, Salad, Slow Cooker, Soups, Sunday Dinner, The Lazy Way To Cook, Vegetarian, Victoria Hart Glavin, Victoria's Lentil Soup, Water, Week Nights, Weekend Fun, Winter Warmth
Lentil Soup
Many of us are super busy this time of year. Here is a soup that freezes extremely well. If you want to make this lentil soup vegetarian just leave out the ham bone.
INGREDIENTS
1 Pound Dried Lentils
1 Ham Bone
2 Quarts Water
1 Diced Onion
2 Chopped Celery Stalks
2 Chopped Carrots
4 Minced Garlic Cloves
1 Bay Leaf
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Sort and rinse the dried lentils. In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper. Reduce the heat to low and cover with a lid. Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup. Remove any of the ham from the bone, chop into pieces and add back to the lentil soup. Remove the bay leaf and serve hot along with crusty bread and a nice green salad. Serves 6
