Ham and Lentil Soup
This Ham and Lentil Soup is what I make when I have leftover ham from the holidays and need a quick and cozy meal.
Equipment
- 1 Large pot such a dutch oven
Ingredients
- 2 tablespoons avocado oil
- 1 cup yellow onion diced. About ½ onion
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 4 cups vegetable broth chicken, beef stock or water.
- 1 cup carrots diced. About 2 carrots
- 2 cups russet potatoes diced
- 2 cups ham diced
- 2 cups green lentils rinsed and drained
- salt and pepper to taste
- 1 tablespoon Italian parsley chopped, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and a pinch of salt. Sauté until onion is translucent.
- Add the tomato paste and cook for about 2 minutes until it develops a deep dark color.
- Add the garlic and sauté for one minute.
- Add the vegetable broth, carrots, potatoes and lentils.
- Bring to a boil. Reduce heat, cover and simmer 30 minutes, until lentils are cooked through and the potatoes are softened.
- Season soup to taste with salt & pepper. Garnish with Italian parsley and serve.
Nutrition
Calories: 451kcalCarbohydrates: 55gProtein: 28gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 29mgSodium: 1224mgPotassium: 1095mgFiber: 21gSugar: 5gVitamin A: 4021IUVitamin C: 11mgCalcium: 62mgIron: 6mg
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