Bacon, Ham, and Lentil Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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With a little bacon and some leftover ham, that bag of lentils in your pantry turns into a hearty, satisfying soup. Leftovers are great, as most legume soups benefit from being made a day ahead so their flavors meld. Substitute green split peas for the lentils, if you prefer; they take less time to cook, so monitor the soup accordingly. Ingredients:
5 slices thick-sliced bacon, cut crosswise into 1/2-inch strips |
1 1/2 cups (1/2-inch) cubed ham (about 8 ounces) |
1 cup chopped onion |
1 cup chopped fennel bulb |
1 cup chopped celery |
1/2 cup chopped leek |
1/2 cup chopped carrot |
3 (14-ounce) cans fat-free, less-sodium chicken broth |
2 cups water |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1/2 teaspoon freshly ground black pepper |
1 cup canned diced tomatoes with basil, garlic, and oregano |
1 pound dried lentils |
2 bay leaves |
1/4 cup chopped fresh chives |
Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Add ham to drippings in pan; cook 2 minutes, stirring frequently. Add the onion and the next 4 ingredients (onion through carrot); cover and cook 10 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through bay leaves). Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Discard bay leaves; sprinkle with bacon and chives just before serving.
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