Slow-Cooked Ham and Lentil Soup Recipe
Lentil lovers will enjoy a big batch of this satisfying soup. Just pop it in the slow cooker after lunch, and it will be ready by supper time.—Connie Jones Pixley, Roxboro, North Carolina
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 1 tablespoon butter
- 8 cups water
- 2 cups dried lentils, rinsed
- 1 cup cubed fully cooked ham
- 2 teaspoons salt
- 1 teaspoon dried marjoram
- 1/2 teaspoon pepper
- 1. In a large skillet, saute the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. In a 5-qt. slow cooker, combine the water, lentils, ham, salt, marjoram and pepper. Stir in the celery mixture. Cover and cook on low for 4-5 hours or until lentils are tender. Yield: 11 servings.
1 serving (1 cup) equals 158 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 620 mg sodium, 23 g carbohydrate, 11 g fiber, 12 g protein.
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