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Lentil Soup with Ham

From

April​/May 2011

Lentil Soup with Ham

To enhance the flavor of our Lentil Soup with Ham, we used chicken broth instead of water because the ham bone simply did not have enough time to give up all of its flavor to the quick-cooking lentils. Sautéing the lentils right in with the vegetables allowed them to cook evenly and prevented the lentils from blowing out and turning to mush. Browning them first in oil enhanced their flavor.

To give the dish a thicker, rustic texture, we buzzed a few cups of the soup in a blender and then added the puree back to the pot.

Serves 6 to 8

Snap the ham bone into 2 pieces to fit into the Dutch oven.

Ingredients

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