Ham and Lentil Soup

Notes: Can be made in the crockpot or on the stove. Based on https://www.allrecipes.com/recipe/240996/lentil-ham-soup/, modified by Debra Steppel. Timing is very flexible - set up the crockpot early in the day and soup will be ready for dinner anytime. Serve with fresh bread and butter, and a side salad or side green veg.

Ingredients

Meaty ham bone + enough fully cooked ham for 4-6 servings

6 cups water (just enough to cover the ham bone)

2 large carrots

2 stalks celery

1 large onion

8-12 oz of button mushrooms

2 cups lentils

4 cloves garlic

2 tablespoons red wine vinegar

1 teaspoon dry mustard (optional)

chicken bouillon for saltiness (I used 2 tsp but adjust as preferred after all meat has released from the bone)

ground black pepper for pepperiness (I used 1/2 tsp but adjust as preferred)

Grated Parmesan cheese (optional)

Mise en Place

1. Parboil lentils for about 30 minutes.

2. Wash, peel, and chop carrots.

3. Wash, peel, and chop celery.

4. Peel and dice onion.

5. Wash and chop mushrooms.

6.Peel and mince garlic.

7. Dice ham into bite-sized chunks.

Directions

1. Put hambone, ham chunks, carrots, celery, onion, lentils, mushrooms, garlic, red wine vinegar, and dry mustard in a large stockpot or crockpot.

Add just enough water to cover (approx 6 cups).

2. Bring to a boil on High heat. Once simmering, reduce heat to Low, and simmer until all vegetables are tender, at least 30 minutes.

3. Add bouillon and pepper to taste.

4. Just before serving, sprinkle some grated Parmesan cheese on top.