Prep 15 mins
Cook 2 hrs
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!
- 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
- 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).
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.
Delicious and I was especially fond of the flavor enhancement created by the red wine. We enjoyed this as a soup, as is - no spaetzle. Didn't change a thing. Thanks, Norellaural.