Lentil Soup With Ham Stock

Made ham stock on Monday and have been thinking about what type of soup to make. Done the usual ones potato and congressional bean, so it was time for something different. Lentil soup is something I have made 3 or 4 times over the years. Funny thing is I really like it, but rarely make it. Have had it in restaurants often for lunch, some have been good some just ok. It’s relatively easy to make, and isn’t complicated. I modified a recipe that’s in a cookbook that I got 45 years ago. I made it once exactly the way the recipe said, next time I made changes to bump up the flavour drastically. Ham stock and doubling some spices and dropping others down changed the flavours to match our tastes. With any recipe never be afraid to play with it. Just make changes and make it into flavours you like. This is a simple recipe and you can use red or green lentils. You have to be careful with the lentils, if you cook them to long they turn to mush. 20 to 30 minutes cooks them, I check them at 20 minutes and then every 2 minutes after that. You want them to be soft but still have there shape.

2 litres of ham stock

1 cup diced onion

1 cup sliced carrot

1 cup chopped celery

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon Worcestershire sauce

2 teaspoons white wine vinegar

1 cup dry lentils

2 cups ham chopped

chopped green onion for garnish

Bring the ham stock to a boil. Add onion, carrots, celery, garlic, paprika, Worcestershire sauce, salt, pepper, and ham. Bring to a boil and reduce to very gentle boil. Cook for 30 minutes then add the lentils. Boil gently for 20 to 30 minutes until lentils are soft but still have there shape. Just before serving add the vinegar and mix well. Garnish each bowl with chopped green onion when serving.