Prep 15 mins
Cook 2 hrs
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!
- 473.18 ml lentils
- 1892.0 ml water
- 1 meaty ham bone or 3-4 ham hocks
- 1 medium onion, chopped
- 1-2 diced carrot
- 2 stalk chopped celery
- 59.14 ml finely chopped parsley
- 1 garlic clove, minced
- 2.46 ml basil (I prefer to use a .75 oz pkg of fresh basil)
- 2.46 ml oregano
- 425.24 g can diced tomatoes
- 29.58 ml red wine vinegar
- 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.
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.
This is a great soup. I love lentil soup and my childhood neighbor from Greece used to make the best. This is the next best thing. Next time I will add some chopped frozen spinach, (1/2 a box) like she used to do. Thanks so much!
A thick and hearty soup. It was good,but we all felt it needed something. We just couldn't agree on what. A great stater recipe that we will continue to play with to adjust to our families preferences. Served with salad and biscuits.