| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons unsalted butter
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 turnips, peeled and cut into 1-inch cubes
- 1 red onion, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon chopped fresh thyme
- 1 boneless ham steak (about 3/4 pound), cut into 3/4-inch cubes
- 2 15.5-ounce cans lentils (do not drain)
- 1/2 baguette, cut into 1/2-inch cubes
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground pepper
Instructions
- Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
- Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.
Nutrition Facts
| Calories | 629 calorie |
| Total Fat | 29 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 85 milligrams |
| Sodium | 1349 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 19 grams |
| Protein | 32 grams |
| Calories | 629 calorie |
| Total Fat | 29 grams |
| Saturated Fat | 15 grams |
| Cholesterol | 85 milligrams |
| Sodium | 1349 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 19 grams |
| Protein | 32 grams |
Reviews
Great! But…I improvised. I cooked 1 & 1/4 cups dry lentils first in 1 qt chicken broth adding water as needed. I subbed potatoes for turnips, and added 1/2 tsp each dried rosemary, pepper, garlic powder, onion powder, 1 tsp dried parsley, salt to taste, 1 can tomato sauce. I added the juice of half a lemon 15 minutes before serving.
Very tasty. As others have said, canned lentils are difficult to find. I opted to cook them in the pot, which I believe was the right strategy to get its own juices in there. It’s just a bit difficult to measure. I went slightly overboard and next time will stick to just one 15 oz dry bag (I did 1.5). You’ll have to just keep adding water as the lentils soak it up. I did use a full lb of ham steak in the end and believe it helped to balance the flavors after all of the additional water. Beyond that, it actually didn’t require much seasoning, which surprised me. A lot of recipes call for too little salt, imo.
Like most soups, this soup was incredibly delicious on the second day.I couldn’t find canned lentils so I boiled a cup of dried lentils in six cups of water for 40-45 mins. This made about four cups of liquid so I drain the liquid into a bowl until recipe called for six cups of water. I added the lentil liquid back in and added two cups of water. SOOO GOOD!!
Walmart has canned lentils
Easy and delicious.
This recipe has made me appreciate lentils again! A great meal for all year around but especially hearty during winter months. Thanks!
Delicious! love the addition of croutons. I found canned lentils at Walmart.
very little flavor. terrible soup.
Delicious! I’d definitely make this again!
I used navy beans and cannelloni beans instead of lentils, excellent soup. Great way to use left over smoked ham!