2017-2-21 - Lentil Soup with Ham (tomato based) (prep to eat about 30 min.*) (yield 3+ qts) A lovely soup, rich, with lots of body, not thin and watery.
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Ingredients:
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4 cups ham stock** (if there is no ham stock available, then add to the below list of ingredients the following: 4 cups water, 1 stalk celery, 1/4 sweet onion, 2 tbsp parsley)
2 cups water
(2 additional cups water after cooking, optional)
1/3 lb ham
1 lb lentils
2 6-oz cans Red Pack tomato paste
1 tbsp garlic
1 tbsp dried onion flakes
1/2 tsp crushed red pepper flakes (will reduce this a bit next time)
1/4 tsp thyme
1/4 tsp ground coriander
1 tsp marjoram
1 tsp rosemary
3-4 bay leaves
1/8 tsp pepper
1/2 tsp salt
1/2 tsp liquid smoke
Directions for ham stock:
==============================
Place wire tray in pot, add ham bone with meat attached, add 4 cups water, 1 stalk celery and 1/4 sweet onion both cut up, and 2 tbsp parsley.
valve on seal, manual setting, high pressure, 45 minutes, quick release.
Directions for lentil soup:
==========================
Prepare the ham stock, when finished remove the bone with meat to cool. Add all other ingredients. Stir just enough to dissolve clumps of tomato paste. Remove cooled meat from bone and cut or tear into bite-sized pieces and add to pot.
valve on seal, manual, high, 20 min, partial quick release
Remove bay leaves.
Notes:
=====
Lawsy! I never ate a more flavorful lentil soup. Next time just a tad less heat (red pepper flakes) for my taste buds. Since I made the stock just prior to making the soup, the stock was still very hot and the soup took very little time to come to pressure. Mmm, mmm, mmm, even the marrow was flavored. I don't care for thin, runny, lentil soup, but I thought this was thick enough that it could handle a bit more liquid so I added another two cups of water before ladling into storage containers. This is another one of those recipes where I looked at and smelled herbs and seasonings and added whatever seemed like would be a good idea at the time and it all came together for me. YMMV
*the reason it only took 30 min. was because the ham stock was freshly made and hot
**stock is made from bones, broth is made from meat
Since I boiled the bone with meat on it, perhaps I should call this "stoth" -- hmm, I like "brock" better.
Ingredients:
===========
4 cups ham stock** (if there is no ham stock available, then add to the below list of ingredients the following: 4 cups water, 1 stalk celery, 1/4 sweet onion, 2 tbsp parsley)
2 cups water
(2 additional cups water after cooking, optional)
1/3 lb ham
1 lb lentils
2 6-oz cans Red Pack tomato paste
1 tbsp garlic
1 tbsp dried onion flakes
1/2 tsp crushed red pepper flakes (will reduce this a bit next time)
1/4 tsp thyme
1/4 tsp ground coriander
1 tsp marjoram
1 tsp rosemary
3-4 bay leaves
1/8 tsp pepper
1/2 tsp salt
1/2 tsp liquid smoke
Directions for ham stock:
==============================
Place wire tray in pot, add ham bone with meat attached, add 4 cups water, 1 stalk celery and 1/4 sweet onion both cut up, and 2 tbsp parsley.
valve on seal, manual setting, high pressure, 45 minutes, quick release.
Directions for lentil soup:
==========================
Prepare the ham stock, when finished remove the bone with meat to cool. Add all other ingredients. Stir just enough to dissolve clumps of tomato paste. Remove cooled meat from bone and cut or tear into bite-sized pieces and add to pot.
valve on seal, manual, high, 20 min, partial quick release
Remove bay leaves.
Notes:
=====
Lawsy! I never ate a more flavorful lentil soup. Next time just a tad less heat (red pepper flakes) for my taste buds. Since I made the stock just prior to making the soup, the stock was still very hot and the soup took very little time to come to pressure. Mmm, mmm, mmm, even the marrow was flavored. I don't care for thin, runny, lentil soup, but I thought this was thick enough that it could handle a bit more liquid so I added another two cups of water before ladling into storage containers. This is another one of those recipes where I looked at and smelled herbs and seasonings and added whatever seemed like would be a good idea at the time and it all came together for me. YMMV
*the reason it only took 30 min. was because the ham stock was freshly made and hot
**stock is made from bones, broth is made from meat
Since I boiled the bone with meat on it, perhaps I should call this "stoth" -- hmm, I like "brock" better.
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