Spring is getting closer but the weather isn't that warm yet.
Still cool enough to crave soup,
and with the left over easter ham in the refrigerator.
I was inspired to create a light spring soup.
Lentil and Ham Soup
1 cup red lentils rinse of and drain ( the color of your choice)
add 4 cups of water
bring to boil, reduce heat and simmer 20 to 30 minutes
or until tender
1 cup carrots
1 stalk celery
1/2 red bell pepper
1 medium onion
2 tablespoons canola oil to saute veggies in
8 oz of beef broth - set aside for now
1 cup chopped ham - set aside for now
in non-stick frying pan, add 2 tablespoons canola oil
add carrots, first, then celery, and bell peppers, add onion last
salt and pepper
when mixture starting to caramelize, and 2 tablespoons of the stock to veggie blend
add the remaining stock to the lentils
let both cool, and 1/2 of the veggies to the lentils, and blend in food processor or blender.
return the lentil mixture to the sauce pan, with the other 1/2 of caramelized veggies and ham,
simmer for 20 minutes.
Garnish is desired, I used a small teaspoon of sour cream and a sprig of basil.
Enjoy!!! an other recipe from
Gluten Free That's Me