BCL - Leslie's Ham Lentil Soup Tasty Recipes
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Leslie's Ham Lentil Soup |
"I firstly known as this my 'experimental lentil' soup, patching together numerous different lentil soup recipes. I've been making it each fall for a decade now. What's indexed here's a unmarried recipe, though I can not consider the final time I've made the sort of small batch. It's terrific for freezing in individual servings for lunches."
Ingredients :
- 8 cups water
- 2 2/3 tablespoons hen bouillon granules
- 1 ham bone with some meat
- 2 cups lentils
- 2 stalks celery, chopped
- 1 cup chopped carrots
- 1 inexperienced bell pepper, chopped
- half of onion, chopped
- 1 teaspoon dried marjoram
- 1/four teaspoon beaten bay leaf
Instructions :
Prep : 20M | Cook : 6M | Ready in : 40M |
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- Bring water and chook bouillon granules to a boil in a stock pot, stirring to dissolve bouillon. Place ham bone in boiling broth, reduce warmness to medium-low, and stir in lentils. Simmer till lentils begin to melt, approximately 10 mins.
- Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are gentle, 10 to twenty minutes. Turn off warmness and eliminate ham bone from soup. Cut ham from the bone, cube the beef, and go back meat to soup, discarding the bone.
Notes :
- Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it flippantly, and make smooth-up less complicated.
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