Description
I originally called this my ‘experimental lentil’ soup, patching together various other lentil soup recipes. I’ve been making it every fall for a decade now. What’s listed here is a single recipe, though I can’t remember the last time I’ve made such a small batch. It’s great for freezing in individual servings for lunches.
Ingredients
- 8 cups water
- 2 ⅔ tablespoons chicken bouillon granules
- 1 ham bone with some meat
- 2 cups lentils
- 2 stalks celery, chopped
- 1 cup chopped carrots
- 1 green bell pepper, chopped
- ½ onion, chopped
- 1 teaspoon dried marjoram
- ¼ teaspoon crushed bay leaf
Instructions
- Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth
- reduce heat to medium-low
- and stir in lentils. Simmer until lentils begin to soften
- about 10 minutes.
- Stir celery
- carrots
- green bell pepper
- onion
- marjoram
- and bay leaf into broth and simmer until lentils and vegetables are tender
- 10 to 20 minutes.
- Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6