Lentil Soup - With Or Without Ham?

Lentil soup is a nourishing and satisfying dish but it is great with or without ham? Actually, that depends on the recipe. If you are using ham, it will add a nice meaty flavor to the dish and also some saltiness.

If you are not using meat to make your lentil soup recipe, you might want to add some other flavors to compensate. The following two recipes show you how to make the best lentil soup with or without ham.

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Recipe for Lentil Broth with Ham

The following formula serves six people. The increasing of ham adds a meatiness that is missing in meat-free lentil broth recipes. If you have a meaty bone to use up, do not give it to the dog - make this tasty soup instead!

What you will need:

1 big ham hock or a meaty ham bone 1 cup chopped celery 6 cups water 2 teaspoons salt 1 cup chopped onion 1 1/2 cups dried lentils 1 bay leaf 1 teaspoon white sugar 2 cups sliced carrots 1/4 teaspoon black pepperHow to make it:

Add all to a big pot and cover it. Bring the blend to a boil then turn down the heat and let it simmer for about an hour or until the lentils are tender. Remove the hock or bone and take the meat off it. Chop the meat and return it to the pot. Discard the bay leaf.

Recipe for Meat-Free French Lentil Soup

This broth does not consist of ham but it does consist of abundance of tasty vegetables, as well as garlic, cumin, red wine and thyme for flavor. This soup has a in effect good taste and missing the meat does not mean you will be missing out on any of the flavor.

What you will need:

1 lb French green lentils 3 minced cloves garlic 5 diced carrots 8 diced stalks celery 1/4 cup tomato paste 1 tablespoon salt 2 chopped leeks (white part only) 1 teaspoon ground cumin 3 chopped yellow onions 1/4 cup extra virgin olive oil, plus extra for drizzling 2 tablespoons red wine or red wine vinegar 3 quarts chicken broth 1 1/2 teaspoons black pepper 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme Grated parmesan, to serveHow to make it:

Put the lentils in a bowl and cover them with boiling water. Let them sit for fifteen minutes, then drain the water off. Saute the leeks, onion, garlic, salt, pepper, cumin, and thyme in the olive oil in a big pot over a moderate heat for twenty minutes, and then add the carrots and celery. Cook for ten minutes more.

Add the tomato paste, lentils, and chicken broth. Cover the pot and bring the blend to a boil. Turn the heat down and simmer the soup uncovered for an hour or until the lentils are tender. Add the red wine or red wine vinegar and adjust the seasonings. Serve the soup hot, drizzled with olive oil and sprinkled with parmesan cheese.

Lentil Soup - With Or Without Ham?

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