Prep 10 mins
Cook 2 hrs
Excellent thick soup for a winter's night, and there's no need for salad. Serve with corn sticks or Mexican cornbread. Very filling, very delicious.
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 ounce butter
- 8 ounces lentils
- 1 (400 g) can diced tomatoes or 1 (400 g) can chopped tomatoes
- 4 cups water
- 2 chicken stock cubes (or granule equivalent)
- 2 -3 tablespoons parsley, chopped (optional)
- ham bones (optional)
- Peel and chop carrot and onion, chop celery.
- Heat butter in soup pot and add carrot, onion, celery.
- Cook, stirring until onion is transparent.
- Add bacon bones, lentils, undrained tomatoes.
- Crush tomatoes with a fork and add water and stock.
- Cover, bring to a boil, reduce heat.
- Simmer 1 1/2 hours or until lentils are tender as desired.
- Remove and discard ham bones.
- Season with pepper and stir in parsley.
yes, a perfect winter meal. So simple to put together. I used a "shank" my sister brought home from the store. I cut off the skin and tossed it in the pot. There was a lot of meat on the bone which added too much salt. So now I know. I never cooked a "shank" before. I might cook a pot of straight lentils and add it to the leftover soup when I take a second bowl. Served with a California Cabernet that barely stood up to the ham but it helped!
Lovely flavor thanks!
Very nice! The majority of effort that goes into this recipe is simply chopping. The soup was very flavorful. I'm a vegan, so I omitted the meat and used smart balance instead of butter. I'd definitely make it again.