While that’s not the case, for some reason lately, I just want the whole “comfort food” feeling without a lot of slave labor.
I have been feeling like doing a whole lot of nothing for the past few weeks, which is why the Christmas decorations are still on display. I am hoping I get over this lethargy soon; I think part of it is due to preparing the company’s annual banquet, which is in 2 weeks.
Anyway, I bought a bag of lentils a few weeks ago and since then, they have languished in the cabinet, waiting for me to figure out what to do with them. Several times, I have taken out the bag and set it on the counter, only to return it a few hours later after finding something else to cook or eat.
I decided since I haven’t done crap all weekend but read blogs and rot my brain with TV, I could at least make something good for dinner that can also take care of this week’s lunches. Again with the laziness – sheesh.
Lentils are new to both myself and The Man. He’s willing to try them, which is all I can ask for. I promised grilled cheese if he hates this soup.
Ham, Potato & Lentil Soup
12 cups water
1 ham bone (mine was leftover from Christmas Eve; about an 11-pound ham)
1 onion, roughly chopped
3 celery ribs, roughly chopped
2 bay leaves
2 cloves of garlic, smashed
A sprinkle of sea salt (remember that ham is salty enough on its own)
Bring to a boil; reduce the heat and simmer for a couple of hours. When the time is up, pour the soup through a sieve to remove all the aromatics (I suggest taking out the ham bone first LOL).
To make the soup:
1 ham stock recipe (above)
3 carrots, peeled and diced
3 celery ribs, diced
3 good-sized potatoes, peeled and diced
A 1-pound bag of lentils
1 1/2 tsp dried thyme (I would imagine fresh is a heck of a lot better, but I wasn’t going out in the rain)
A couple grinds of fresh black pepper
Diced ham (I bought a ham steak to add in because my ham bone had less meat than I thought).
2 tsp dried parsley (see my comment by the thyme)
Rinse and drain the lentils. Bring the stock to a boil, add the thyme, and then add the lentils; reduce to a simmer and cook for 30 minutes. Add the carrots, celery, and potatoes. Simmer again for 30 minutes. Give the soup a few grinds of pepper.
Dice the ham and add to the soup, along with the parsley. Continue to simmer until the ham is heated through.