We’re expecting an “Arctic blast” soon and this is the soup I’m preparing to help keep us warm. While there is some slicing-and-dicing involved, the lentils cook up quickly enough that you can have it on the table in under an hour and a half. Earthy, healthy, comforting, and a little different, I think you’ll like it. Plain ol’ saltine crackers are a perfect accompaniment, though chunks of warmed crusty bread will definitely kick it up a notch.
- 2 Tbsp. olive oil
- 1 ½ c. cooked diced ham
- ¾ – 1 c. chopped onions (about 1 small onion)
- 2 cloves garlic, minced
- 3 cans (14.5 oz. ea.) chicken broth
- 2 chicken bouillon cubes
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 c. lentils, any kind
- 1 ½ c. thinly-sliced cabbage
- 2 tsp. cumin
- ¼ tsp. thyme
- 1 bay leaf
- ½ tsp. black pepper
- In large soup pot, heat oil over medium heat.
- Sauté ham and onions, stirring often, for 5-6 minutes.
- Add garlic and stir 1 minute more.
- Add rest of ingredients.
- Bring to boil, then reduce heat to low, cover, and simmer 1- 1 ¼ hours, stirring occasionally, until lentils are done.
- Remove bay leaf before serving.
Makes 6 servings.
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