Posted on | December 6, 2007 | No Comments
It’s preppy because it’s pink and green soup. Lentil Soup with Ham and Spinach
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach safe recipe.
This is just a slight twist from a straight lentil soup, but adding some ham and some frozen spinach packs more nutritional punch without veering too far out of the path of “lentil soup is great when your pantry is empty(ing)”.
- 3 cups brown lentils
- 1 medium onion, diced
- 3+ cloves garlic, minced or pressed
- (Optional: add diced celery and/or carrot)
- about 6-8 oz ham, diced
- splash cooking oil
- splash wine (optional)
- 2 tsp dried rosemary
- 1-2 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 8-10 oz frozen spinach (I buy the 16 oz bags and use half, but you could use one of the 10oz boxes, too)
- 8 cups water
- couple pinches kosher salt to taste
Heat oil in a soup pot to medium heat. Sauté the garlic, onion, and any other veggies. When they start to get soft, add the diced ham and the seasonings.
Stir the onion mix and the ham together until the onion mix is soft and the ham has gotten a bit of brown on it. Pour in a splash of white wine to deglaze the pan, and stir.
Add the lentils and the water, and turn the heat to high. Bring the soup to a boil, then add the spinach and turn it down to medium-low.
Let the soup simmer for about 20-30 minutes (check lentils to make sure they are tender). Serve alone (yummy 1 pot meal!) or with a salad and/or breadsticks.