Lentil soup

We continue to be fighting cold weather and the flu here on the east coast. So my call to action is comfort food for strength. I think a hearty soup is the perfect answer.  I used the ham bone I had in the freezer from Christmas , I embarked on making a lentil soup that uses some of my favorite flavors, such as rosemary, thyme, red chili flakes, garlic and some dry sherry. It’s my mother’s lentil soup kicked up a few times for more flavor. I love adding just a touch of heat to the soup with the red chili flakes, and the sherry is purely for medicinal purposes! Lentils are considered a power food, it helps lower cholesterol, helps lower the risk of heart disease and it’s filled with antioxidants. So fortify your family with this delicious and warming soup.

From by the bay wishing you nourishing food memories!
Maryann

blog lentil soup

Lentil Soup

Serves 4-6


Ingredients

2 tablespoons olive oil

2 cups sweet onions finely chopped

2 tablespoons garlic, chopped

1 tablespoon minced fresh rosemary

1 teaspoon fresh thyme leaves

2 bay leaves

1/2 teaspoon red chili flakes

2 quarts chicken stock

1 ham bone with some meat on bone

1 pound umbrian lentils 

2 teaspoons fine sea salt

1 teaspoon fresh ground black pepper

1/4 cup dry sherry


Directions

In a stock pot heat 2 tablespoons olive oil. Sauté the onions until soften. Add garlic and red chili flakes and saute another minute. Add rosemary, thyme, and bay leaves. Sauté until fragrant about one minute. Add the stock and ham bone.  Bring to a boil, then lower heat , cover and simmer for approximately 1 hour. Remove the ham bone, chop the meat from the bone and add back into the soup along with the lentils, salt and pepper and simmer covered another hour. Add sherry and simmer another ten minutes. Remove from heat and serve. 

blog lentil soup 2

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