|Hello! and Good Morning!|
|Nothing warms you up like going for a swim!|
|Frozen hair from car ride home ( .9 mile drive)|
I had this huge hunk of ham, celery, chicken stock, and onion left over from the Recipe Potato Soup. Nothing warms the soul better then a healthy (I call it the hidden veggie soup) and and happy tummy. I couldn't help but add more veggies where I can to create this mouth watering recipe. This recipe was adapted from Rock Recipe. I mean this one took my by surprise about how much more I got excited to eat it as left overs the next day...three days in a row....until it was gone:). I was pretty excited to add a purple sweet potato that I have had sitting lonely in the pantry.
Healthy Lentil and Ham Soup
- cooked ham, (about 3 cups)
- 2 Tbsp olive oil
- 4 cloves mined garlic
- 1/2 onion
- 4 cups vegetable or chicken stock
- 2 tsp dry thyme
- 2 tsp yellow curry powder (trust me)
- 1 tsp freshly ground black pepper
- 1/4-1/2 tsp nutmeg (trust me again)
- 1-2 carrots, diced small
- 2 celery stalks, diced small
- 1 1/2 to 2 cups sweet potato, diced small (I used 1 purple sweet pot and 1 re)
- 2/3 cup dry red lentils
- 1 cup diced sweet bell peppers (I used 1 whole pepper)
- 2 1/2 to 3 cups leftover diced ham
- 11/2 cup fresh spinach
In a large pot, saute garlic for 30 seconds in olive oil. Add onion and saute until translucent and softened. Add stock, thyme, curry, pepper, and nutmeg. Bring to a simmer and add red lentils, sweet potato, carrots, and celery. Simmer over low heat until the sweet potatoes are almost fork tender and the lentils cooked which was about 15ish minutes for me. I added the spinach right before serving. I did not add salt since the stock and ham provided enough salt taste. Then add the bell pepper and diced ham and cook for another 5 minutes.
Now lets talk left overs. Basically, I added brown rice and an egg :).
Your dog picture of the day!
|The toys I found behind the couch!|