With all the Ham Bones left over from Easter here is a good way to put them to use. Our best friend Dot from Edinburgh, Scotland made this and gave me this recipe. It is even better if it sits over night and then re-heated.
Dottie’s Red Lentil Soup
1 Bag Red Lentils about 2 lbs…You can find them in the organic section of the store (I get mine in the bulk section at Whole Foods)
1 Small to Med sized Turnip peeled and cubed small
3 Leeks
1 Lb carrots shredded
1 Sweet onion chopped
Fresh ground white pepper…I like it better than black plus you do not have black flakes floating in your soup
1 Ham Shank or left over Ham Bone from Shank (for flavor and some meat if wanted)
1 loaf of French bread or any other crusty bread.
In an 8QT stock pot add Lentils and fill half way with water
Cut Leeks in half and soak and clean in cold water to remove and left over sand and or dirt
Chop leeks to end of white area then remove the thicker outer leaves and chop about 1/3 more
Add Leeks, Carrots, Onion, Turnip and stir add Ham Shank
Add about 10-12 grinds of white pepper
It will look thick but the veggies and leeks will cook down…you can always add water if needed but it is hard to take it away
Bring to a boil uncovered
Turn down to med low or low…Just enough to keep it slightly boiling covered and stir often
Cook for about 2 hours, remove shank and trim when cooled and add meat back if wanted. Taste and season as needed…If Ham has made it too salty add 1 potato cut in ¼ for about ½ to 1 hour and then remove it and discard. Re-taste and re-season turn to simmer
Blend with a stick blender or in small batches in a regular blender. Remember Hot Liquids expand in a regular blender so do not fill more than half way.
Return to pot and cook about ½ to 1 more hour
Serve in bowls with bread on side for dipping. You can add butter to it if you would like, either in the soup or on the bread or both.
