Ham and Lentil Soup

I’ve been iced in for a few days and have been loving this extra hibernation time! And lucky for me, I’d planned tasty soups and comfort foods (accidentally) for these freezing winter days. One recipe was this delicious ham and lentil soup. It’s hearty and full of healthy ingredients that will keep you full and warm. I couldn’t figure out what this soup reminded me of, but when eating some leftovers yesterday, I realized they taste A LOT like my mom’s famous New Years black eyed peas. Yum!

I hope that all of you are safe and warm wherever you are. Luckily it’s finally just above freezing right now so the ice is melting a tiny bit. Just in time to freeze again tonight! I think I’ll be out by Tuesday, but in the meantime, I’m savoring this soup and the extra cozy time indoors.

Ham and Lentil Soup

Ingredients:
1 Tbsp olive oil
1 onion, chopped
1 carrot, chopped)
2 stalks celery, chopped
2 cloves garlic, chopped
4 cups chicken or vegetable broth/stock
1 cup lentils
2 cups ham, diced
1 tsp oregano
1 bay leaf
1 tsp thyme
Salt and pepper to taste
1 package frozen spinach, thawed

Yield: 4-6 servings

Directions:
Heat the oil in a large sauce pan. Add the onion, carrot, and celery and saute until tender, about 10-15 minutes. Add the garlic and saute until fragrant, a few minutes.

Add the stock, lentils, ham, oregano, bay leaf, and thyme and simmer, covered, on low heat for an hour.

When ready to serve, remove from heat and stir in the spinach. Serve while hot and enjoy!

Source: Closet Cooking

Chorizo Lentil Soup

This soup is a perfect quick and easy dinner that packs plenty of flavor. The chorizo gives it a nice hint of spice and the beans and lentils make it hearty and filling. Toss in some fire roasted tomatoes and spinach for a bit of color and nutrients, and you have a delicious soup that can be simply eaten as it is, include some sriracha for more of a kick, or top with some cheese and cilantro for an extra Tex Mex twist. Enjoy!

Chorizo Lentil Soup

Ingredients:
1 pound chorizo sausage
1 tsp vegetable oil
1 can (15 oz) cannellini beans, drained
1 can (15 oz) fire roasted diced tomatoes
1 cup dried lentils
2 cups chicken stock or broth
6 cups fresh chopped spinach
Salt and pepper, to taste

Yield: 6-8 servings

Directions:
In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste. Serve hot and enjoy!

Source: Tasty Kitchen