Monday, November 18, 2013

Lentil Soup with Rosemary Ham and Bacon


Making a big pot of lentil soup is one of my favorite things to do on a cold winter night. It's stocked full of vegetables, and is the perfect thing to bring to school for a filling lunch or an easy dinner. I've made Vegetable Lentil Soup before, but this time I wanted to add some meat. So I cooked some bacon and added some pre-cooked rosemary ham.

  • 1 c. chopped carrots
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 bag lentils
  • 28 oz can tomatoes
  • 6 c. chicken broth (I use low sodium)
  • 1 tbsp fresh thyme (or tsp. dried)
  • 2 tbsp tomato paste 
  • 5 cooked bacon strips
  • 1 package pre-cooked rosemary ham (from Trader Joes)
  • Salt and pepper to taste 
  1. Clean and chop vegetables

  2. Add olive oil to large pot over medium heat
  3. When hot (when a popcorn kernel pops), add garlic and vegetables and cook until soften
  4. Add lentils, broth, and seasoning
  5. Bring to a boil
  6. Reduce to a simmer, cover, and cook for 45 minutes or until lentils are soft
  7. Add tomatoes (drain first), tomato paste, cooked bacon and ham
  8. Simmer uncovered until thickened 


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