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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this yet. I looked at quite a few of the ham and lentil soup recipes here and most of them call for canned tomatoes. I liked that this one calls for fresh ones. When I make it I will probably add more ham b/c we like ham. Ingredients:
1 tablespoon canola oil |
1 onion, chopped |
1/2 cup celery, diced |
2 garlic cloves, minced |
6 cups chicken broth |
1 cup dried lentils |
1 cup ham, diced |
1 red bell pepper, diced |
2 tomatoes, diced |
2 tablespoons parsley |
salt and pepper, to taste |
Directions:
1. Saute onion and garlic in oil til softened, 5 minute.
2. Add broth, lentils ham and bell pepper.
3. Bring to a boil.
4. Reduce heat.
5. Add tomatoes.
6. Cover and simmer til lentils are tender, 30 minutes.
7. Stir in parsley before serving.
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