Recipe by Norelllaura1
My Dad always made a mean lentil soup and finally I decided to make a batch of my own. It's different from my Dad's (on purpose) and ever so YUMMY!! It didn't last long enough to make the spaetzles to eat with it!
Top Review by Rose M
This soup was great. I just threw everything together except the carrots and the wine. When it was almost done I added the remaining ingredients. This helped cut the cooking time substantially.
- 6 garlic cloves, chopped
- 1 sweet onion, chopped
- 2 bay leaves
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1⁄8 teaspoon red pepper flakes (or to taste)
- 1 ham bone, with some meat left on
- 1 (32 ounce) can beef broth (low sodium as the ham has plenty of salt) or 1 (32 ounce) canroasted vegetable broth (low sodium as the ham has plenty of salt)
- 2 cups water
- 1⁄2 cup red wine
- 1 (1 lb) bag lentils
- 1 carrot, large sliced
- olive oil
Directions See How It's Made
- Saute onion, garlic, thyme, red pepper flakes and oreagano in olive oil until translucent, Do Not Brown.
- Add the broth, water,bay leaves and ham bone; let simmer for about 1 hour then remove ham and let cool. Pick off the excess meat and return to pot and add carrot slices.
- Add the lentils and red wine, stir well and allow to simmer, stirring occasionally, until lentils and carrots are tender. About an hour. Remove bay leaves and discard.
- Serve as is or over spaetzles (we usually love it over spaetzles but next time I'll make them first).