Recipe by DDW
We had this recipe made for us several years back when my twins were babies. We love it and eat it often, especially during the winter. Leftovers have even more flavor and it freezes well. I've made this with dried herbs or fresh. A lot of people turn their nose up at the sound of Lentil soup and they have been converted with this one!
Top Review by Chefiebig
This soup was home-y and delish. I didn't have any parsley on hand, but we didn't miss it one bit. I used a smoked ham hock, added more garlic and didn't put in the spinach. Definitely a keeper.
- 2 cups lentils
- 2 quarts water
- 1 meaty ham bone or 3 -4 ham hocks
- 1 medium onion, chopped
- 1 -2 diced carrot
- 2 stalks chopped celery
- 1⁄4 cup finely chopped parsley
- 1 garlic clove, minced
- 1⁄2 teaspoon basil (I prefer to use a .75 oz pkg of fresh basil)
- 1⁄2 teaspoon oregano
- 1 (15 ounce) can diced tomatoes
- 2 tablespoons red wine vinegar
Directions See How It's Made
- Rinse the lentils and place them in a soup pot.
- Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
- Salt& pepper to taste.
- Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
- After long simmer add the can of tomatoes (do not drain) and vinegar.
- Simmer for 30 minutes more.
- Remove bone and put any meat back into the soup.
- Adjust any seasonings to taste.