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[edit] Ingredients
2 |
tablespoons extra-virgin olive oil |
3 |
shallots minced |
1 |
medium carrot peeled, chopped fine |
1 |
|
½ |
cup lentils rinsed, picked over |
6 |
cups homemade chicken stock |
|
(or store-bought reduced-sodium) |
½ |
pound red potatoes cut ½" dice |
1 ½ |
cups cubed ham |
3 |
|
¼ |
teaspoon salt |
½ |
teaspoon freshly-ground black pepper |
⅓ |
cup minced fresh parsley |
[edit] Preparation
Step 1 |
In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. |
Step 2 |
Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken. |
Step 3 |
Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in Parsley Puree. |
Step 4 |
Parsley Puree: Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed. ( |
Step 5 |
Makes about 1/3 cup) |
Step 6 |
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[edit] About Hearty Lentil Soup With Ham and Potatoes
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