Taste. It Matters.
Home » Recipe » Ham and Lentil Soup with Kale
Full Page 3x5 Card 4x6 Card Email This Recipe Add to Recipe Box

Ham and Lentil Soup with Kale

Ingredients:
1 leftover ham bone, with plenty of meat on it
3 qt. chicken stock
2 bay leaf
1 tbsp. pepper corns
3 medium carrots, medium dice
3 celery stalk, medium dice
1 large yellow onion, medium dice
2 cups lentils
1 bnch kale, coarsely chopped
1 tsp. coriander, ground
1/2 tsp. cumin, ground
1/4 tsp. cinnamon, ground
1/4 tsp. cayenne pepper
"to taste" salt and pepper
Directions: Place the ham bone, chicken stock, bay leaves, and peppercorns in a large pot, and simmer for about 2 hours. Strain off the liquid, reserving it for later, and pick any ham you can off the bone and save any other ham that has already come off the bone. Discard the bay leaves, peppercorns, and ham bone.
In a large soup pot sauté celery, onions, and carrots in a little olive oil. Once they are just softened, add the reserved liquid, lentils and spices. Simmer for 20-30 minutes or until lentils are cooked through.
Add the kale and reserved ham pieces, and simmer for another 10 minutes. Taste and adjust seasoning with salt and pepper.
Serve immediately with some nice crusty bread
Servings: 6-8
Source: KC Steak Company

Related Recipes

Celeriac Puree

View Detail

Haricot Verts with Toasted Almonds and Rosemary Bourbon Raisins

View Detail

Review

Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe
Back

Recommended Items


Item of the Month
Ask the Chef
© 2014 Kansas City Steak Co.
Gift Certificates | Join Email List | Food Service | Privacy & Security | Articles | Sitemap