Red Split Lentil & Sweet Potato Soup: Made with leftover Ham

red split lentil & sweetpotato soup

I had a big ham bone leftover from last week. After eating off the baked ham for a few days making every leftover idea I could we were done with eating ham. I decided to make a stock with the leftover ham. It’s super simple and a great way to stretch your budget.

YOU DON’T HAVE TO USE HAM: You can make this with vegetable or chicken stock.

If you find you are strapped for time, go ahead and make the ham stock the night before (or whenever you can. You could use the crock pot for this too cook on low for 8 hours or high for 4 hours) . You only need 2 hours to simmer this stock on the stove top.

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Use your largest stock pot you have, add your leftover ham bone, meat and all. Then add 5 carrots, half a white onion and 2-3 celery sticks. Fill the pot with enough water to cover over the ham.

I LOVE red lentils, very tasty! Mild in flavor too for the Little Ones. This soup has a nice subtle sweet flavor added from the sweet potatoes. This soup is packed with protein and a great meal to have frequently.

 

Red Split Lentil & Sweet Potato Soup

1/2 white onion, diced

2 carrots, diced

2 celery stick, diced

3 garlic cloves, minced

2 small or 1 large sweet potato (Or a yam if you live in the Northwest. Don’t use white sweet potato), diced

8 cups of Ham stock (Or use chicken stock or vegetable)

1/2 tsp Cumin powder

Dash of Red Pepper Flakes

Pinch of Dried Rosemary (finger pinch)

Pinch of Dried Thyme (finger pinch)

2 TBSP of chopped Flat Leaf Parsley

14 oz can Whole Plum Tomatoes

1 cup Red Split Lentils

Salt & Pepper for seasoning

1 Tsp Oil

2 TSP butter

In a stock pot on a medium heat, add oil and butter to pan. Once butter is melted add carrots, onion, dried thyme, rosemary, sweet potatoes  & celery. Season with salt & pepper and let saute for 5-10 min, until onion is translucent. Then add minced garlic, tomatoes, parsley cumin and red pepper flakes. Then add stock and let simmer on a low medium uncovered for 30-45 min or until lentils & sweet potatoes are tender, string occasionally. Then serve!

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