from Debbie Hermansen
We often have leftover hambones from Easter. Here’s an easy and delicious way to use them!
Hambone (you can add more diced ham if you wish)
Water (fill soup pot a little more than half way)
2 packages of lentils
3 shredded carrots
1 onion and 2 celery stalks, finely chopped
Salt, pepper, bay leaf to taste
Bring hambone to boil in pot of water until the meat falls off the bone. Remove bone and pick all meat off and add it back in the pot.
In a separate pan, saute onions and celery until tender. When tender, add to soup pot.
Add carrots, spices and lentils. Bring to a boil. Turn heat down to simmer allowing lentils to cook. Soup will thicken as it cooks.
When lentils are cooked to your families liking, serve with your favorite cornbread and enjoy!
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