What to do with that leftover Easter ham? This lentil soup is the perfect way to enjoy its rich smokiness long after the egg hunt is over.
Ingredients
Method
Heat oil in large soup pot. Add garlic, carrots, celery and onion and cook until soft, 5 to 7 minutes.
Stir in green and French lentils, tomatoes, ham, ham bone (if using), 6 sprigs fresh thyme, dried thyme, rosemary, sage, tarragon and bay leaf.
Add 1 quart of the broth then cover and simmer for 30 minutes.
Stir contents of pot then cover again and simmer, adding more broth as needed to maintain a soupy consistency, 30 to 45 minutes longer, or until lentils are soft and tomatoes are broken down.
Remove and discard fresh thyme sprigs, bay leaf and ham bone, then stir in chopped fresh thyme and pepper.
Ladle into bowls and garnish with drizzles of oil and balsamic vinegar and thyme sprigs.
Nutritional Info
Serving Size
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.