Smoky Ham and Lentil Soup

Lentils don't exactly scream photogenic. But if you had a bowl of this warm and hammy soup, you wouldn't care if it took a good photo. I topped mine with chopped bell pepper to make it appeal to the eye a bit more.

This is great for throwing in the crockpot, it's also great for putting on the stove when you come home from work and then head out to rake the serious mountain of leaves that accumulated in the yard in the last 48 hours. Because that's when I raked the last time.

When Utah has these autumns that can really be classified as a beautiful, rain-less, Indian summer, rather than a really wet and rainy fall, it confuses the trees. My trees (which surround my house on 4 sides, well 5 sides if you count above) were dropping big fronds of green leaves yesterday. As I pulled out our new rake from Ace Hardware and got busy, there was still a flurry of leaves swirling around me as they pulled from their summer homes in the trees and fluttered down to my feet. I was wearing shorts and flip flops, mind you. Not a bad scenario for raking.



The front yard a few days ago. I've raked 12 garbage cans since then (and there's more to go!)



I gathered up huge piles in the front yard, and then a few more in the back yard, before I was tuckered out. I have a small garbage can (probably 30 gallons), that I drag around with me and dump overflowing armfuls of leaves into. Then, I drag it to the very back edge of the yard and put it in our compost. The pile near the back fence is taller than me!

When I came back in the house, the smoky ham simmering with the lentils was all I could smell. I sat down for a big bowl and enjoyed the autumness of it all.

Last Year: Ginger Bars

Two Years Ago: Cinnamon Apple Muffins and Herbed Focaccia Bread

Three Years Ago: Almond Poppyseed Muffins

Smoky Ham and Lentil Soup

adapted from this recipe
[Printer Friendly]

1 pound dry lentils, rinsed

6-8 ounces smoked ham, diced
4 cups stock + 4 cups water
3/4 cup celery, diced
3/4 cup onion, diced
3/4 cup carrot, diced

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon oregano flakes

1 teaspoon salt

1 teaspoon ground black pepper
hot sauce (optional)
liquid smoke, a few drops (optional)

In a stock pot, combine lentils, ham, water and stock and bring to a boil.
Reduce heat; simmer until lentils are tender, about 30 minutes.

Add remaining ingredients; simmer until veggies are tender, about 20 minutes.

If you wish to puree: remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.

For the crockpot: place all ingredients in a slow cooker and cook on LOW for about 10 hours; puree before serving (as above) if you want.