Recipe by Stella Mae
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.
Top Review by Lise S.
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!
- 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)
Directions See How It's Made
- 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.