Curried Lentil Soup With Ham Recipes

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

Steps:

• In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

Steps:

• Remove most of the fat from the ham and cut into 1/2-inch cubes.
• Trim and scrape the carrots and cut them into 1/4-inch cubes.
• Pick over the lentils, wash them and drain into a colander.
• Heat 1 tablespoon of the butter in a kettle or saucepan. Add the ham, carrots, onions, garlic and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
• Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil, and simmer for 24 to 30 minutes, stirring occasionally.
• Remove one cup of the soup, with more lentils than liquid, and set aside. Discard the bay leaf and thyme sprigs.
• With a potato masher or wire whisk stir the soup briskly to mash the lentils, and return the soup to a boil. Add the remaining cup of chicken broth, the reserved lentils, the vinegar and the remaining butter. Check for seasoning and serve, sprinkled with the coriander.

Steps:

• In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer., Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Heat oil in skillet over medium high heat.
• Add onion and cook until translucent.
• Add curry, stir and cook for 1-2 minutes.
• (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
• Pour the contents of the pan, and the rest of the stock into a crock pot.
• Add the lentils to the pot.
• Cover and cook on low for 6 hours.
• Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.

Steps:

• Saute onion and garlic until soft.
• Stir in curry powder and mx well.
• Add all the rest of the ingredients except the parsley.
• And simmer covered until cooked through (about 45 minutes).
• Stir in parsley and simmer 5 more minutes.

Steps:

• In pot stir fry these ingeredients for 2 minutes:.
• 1 tablespoon olive oil.
• 1 large yellow/ white onion chopped.
• 1 tbsp garlic ( 3 fresh cloves chopped).
• 2 tbps fresh ginger sliced and chopped.
• 2 tbsp samji curry powder/ or garam masala powder.
• 1 teaspoon cumin.
• 1 teaspoon tumeric.
• 1 teaspoon corriander.
• Then Add:.
• Ham bone/ or as much ham (chopped) as you want.
• 8 cups of water.
• 2 bay leaves.
• 1/2 Lbs Mixture of split peas/ red and yellow lentils (or just lentils).
• 3 large carrots chopped.
• 3 - 4 large chopped tomatoes.
• 1 large potatoe / 1 cup squash chopped in cubes (both optional).
• 1/2 cup cilantro finely chopped.
• Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, or until the peas are tender.
• Serve with hot red pepper flakes/ fresh cilantro on top/ spoonfull of plain yogurt to taste on top.

Steps:

• In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.