Red lentil, potato and ham soup
Red lentil, potato and ham soup

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, red lentil, potato and ham soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Red lentil, potato and ham soup is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Red lentil, potato and ham soup is something which I have loved my whole life. They’re nice and they look fantastic.

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To begin with this recipe, we must first prepare a few components. You can have red lentil, potato and ham soup using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Red lentil, potato and ham soup:
  1. Take soup
  2. Take ham shank
  3. Make ready Red lentil
  4. Make ready potatoes
  5. Make ready coarse salt
  6. Take water

Once lentils are tender and soup has formed a thicker consistency, add diced ham and cubed potato. Scottish Lentil Soup is a heart-warming recipe that's perfect for the cold winter months. This deliciously creamy soup combines red lentils, potato, carrot, swede (neep in Scotland), leek and either a ham stock or vegetable stock if you want a vegetarian Scottish Lentil Soup. Vegetables and smoked ham hock flavor the red lentils, which make this soup so thick.

Instructions to make Red lentil, potato and ham soup:
  1. Soak the lentils over night
  2. Place ham shank in your crock pot with 1 litre of water and the salt. Dont over salt it, the ham could have enough. You could always add more if needed
  3. Cook on slow for 6 hours
  4. Drain the water from the lentils
  5. Add to the crock pot and cook for a further 4 hours. Add the rest of the water.

This deliciously creamy soup combines red lentils, potato, carrot, swede (neep in Scotland), leek and either a ham stock or vegetable stock if you want a vegetarian Scottish Lentil Soup. Vegetables and smoked ham hock flavor the red lentils, which make this soup so thick. Instructions In a large pot, sauté the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Add the vegetable broth, potato cubes, red lentils, pepper, cilantro, and salt and let it come to a boil. Season with basil, thyme, oregano, the bay leaf and pepper.

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