Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red lentil, potato and ham soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Red lentil, potato and ham soup is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Red lentil, potato and ham soup is something which I have loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can have red lentil, potato and ham soup using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Red lentil, potato and ham soup:
- Get soup
- Take ham shank
- Prepare Red lentil
- Prepare potatoes
- Make ready coarse salt
- Make ready water
Once lentils are tender and soup has formed a thicker consistency, add diced ham and cubed potato. Scottish Lentil Soup is a heart-warming recipe that's perfect for the cold winter months. This deliciously creamy soup combines red lentils, potato, carrot, swede (neep in Scotland), leek and either a ham stock or vegetable stock if you want a vegetarian Scottish Lentil Soup. Vegetables and smoked ham hock flavor the red lentils, which make this soup so thick.
Instructions to make Red lentil, potato and ham soup:
- Soak the lentils over night
- Place ham shank in your crock pot with 1 litre of water and the salt. Dont over salt it, the ham could have enough. You could always add more if needed
- Cook on slow for 6 hours
- Drain the water from the lentils
- Add to the crock pot and cook for a further 4 hours. Add the rest of the water.
This deliciously creamy soup combines red lentils, potato, carrot, swede (neep in Scotland), leek and either a ham stock or vegetable stock if you want a vegetarian Scottish Lentil Soup. Vegetables and smoked ham hock flavor the red lentils, which make this soup so thick. Instructions In a large pot, sauté the carrots and onions in water/olive oil over medium heat for three minutes, until the onions turn clear. Add the vegetable broth, potato cubes, red lentils, pepper, cilantro, and salt and let it come to a boil. Season with basil, thyme, oregano, the bay leaf and pepper.
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