As the temperature drops, soups become a staple in our home. Full bodied flavor, hearty and satisfying…that is the way we roll. Simple to prepare and budget friendly are also high on the list.
Since I am a northern transplant in the south, some things are new to my hubby to be. When we sat down for dinner last night to a bowl of this soup, it was met with the success of a mmmmmm, this is so good. Later he admitted that he never had Lentil Soup before, so the comments of approval were all the more sweet.
Try this out. I promise it is quick and easy and will be oh, so satisfying. I would love to hear your thoughts on it after you have a chance to make it yourself.
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Nazareth Lentil and Ham Soup
Makes 6-8 servings
- 2 cup Dried Green Lentil, rinsed
- 1 pound ham, cut into 1/2 inch cubes
- 3 TBSP parsley
- 1/3 cup celery, finely diced
- 1/2 cup carrot, finely diced
- 1/4 cup onion, finely diced
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp ground paprika
- 1 tsp salt
- 8-10 cups of water
Place all ingredients in a pan and simmer until lentils and vegetables are tender, approximately 20 minutes.